Chocolate Chip Ice Cream Sammies

Name: Chocolate Chip Ice Cream Sammies
Prep time: 15 min
Cook time: 15 min
Total time: 1 h
Ingredients: 2 cups Brown Rice Flour; 1.5 tsp Baking Powder; 2 Eggs; 1 tsp Vanilla Extract; ¼ Cup Dark Maple Syrup; ¼ Cup Melted Coconut Oil; ⅓ Cup Mini Chocolate Chips; 1 pint Dairy-Free Vanilla Ice Cream

Snacks & Drinks

Feb 22

Written By Stojan Velkov

Discover > Recipes > Chocolate Chip Ice Cream Sammies

My family sure did go wild for these chocolate chip ice cream (how long does cream last?) sammies, y'all! These treats are the bee's knees when you want to whip up something special for your loved ones, especially if you're aimin' to accommodate folks with allergies. They're dairy-free, gluten-free, and sweetened with maple syrup. And don't you fret none, you can choose any ice cream you fancy to fill 'em up!

I got the notion to make these treats 'cause the holidays are fast approaching. Just last week, while I was takin' my son for a leisurely stroll to soak up some fresh Texan air, we stumbled upon the Bulk Barn. Now, for those of you who ain't familiar with it, Bulk Barn is just what it sounds like – a store where everything's sold in bulk. They always stock some nifty holiday-themed knick-knacks for baking and cooking', so I picked up these Christmas tree-shaped cookie cutters, perfect for whippin' up these ice cream sammies for the holidays.

If you've got them, I sure do recommend using them. Just remember to chill the cookie dough for an hour or so before you start cutting', 'cause that coconut oil in the recipe makes the dough soft as a Texas drawl when it's warm.

The star of the show in these cookies is brown rice flour (how long does rice flour last?) to keep 'em gluten-free. If you're using' the "brown" variety instead of the "white,'' let me tell ya, it's got a bit of a grainy texture. But once you've sandwiched that ice cream between two cookies, you won't even bat an eye at it. For y'all who are new to brown rice flour, consider yourselves warned.

I used less maple syrup than I typically would in cookies, knowing they'd be paired with ice cream. If you're makin' these cookies just for the sake of cookies, go ahead and add 3-4 extra tablespoons of that sweet maple syrup. I've got it mentioned in the recipe down below, too!

I reckon it's a mighty fine idea to roll them cookies in chocolate chips 'cause they'll stick to the ice cream just like a tick on a dog's back. I wish I'd thought of that when I whipped these up 'cause it would've made for a picture-worthy plate and some extra fun for my son to lick 'em clean.

We had a grand ol' time taking snaps of this recipe, as you can tell from the heap of photos I've got. But I reckon it's time to share this recipe with y'all, 'cause that's what y'all came here for, right?

Ingredients

2 cups Brown Rice Flour
1.5 tsp Baking Powder
2 Eggs
1 tsp Vanilla Extract
¼ Cup Dark Maple Syrup
¼ Cup Melted Coconut Oil
⅓ Cup Mini Chocolate Chips
1 pint Dairy-Free Vanilla Ice Cream

Directions:

Preheat the oven to 350 degrees Fahrenheit.
Prepare a cookie sheet by either greasing it or lining it with parchment paper.
In a medium-sized bowl, mix together the flour and baking powder.
In a separate bowl, combine the eggs, vanilla, dark maple syrup, and coconut oil.
Combine the wet ingredients with the dry ingredients and gently add the chocolate chips.
Roll the dough into balls about an inch wide each and place them on the cookie sheet. Flatten the balls with your hand to ensure they have an even thickness. Wet hands can make this process smoother.
Bake for 10 minutes if using a convection setting, or up to 15 minutes if not using convection. The cookies should turn a golden brown on the outside.
Transfer the cookies to a cooling rack and allow them to cool completely before making ice cream sandwiches.
To create the ice cream sandwiches, scoop about 3-4 tablespoons of ice cream between two cookies using an ice cream scoop or a spoon. Enjoy immediately before the ice cream melts!

Take Note:

Produces a total of 12 ice cream sandwiches or 24 individual cookies. You can also roll the ice cream sandwiches in chocolate chips if desired.

If you're not planning to create ice cream sandwiches and prefer the cookies sweeter, consider increasing the amount of maple syrup. I adjusted the sweetness to accommodate using them in ice cream sandwiches.

Ensure you use "mini" chocolate chips; using regular-sized ones will result in cookies that are too chunky and prone to falling apart in this recipe.

When you're putting these sammies together, you can dig right in or freeze them for later. Just give that ice cream a spell to soften a bit, so it's easier to spread.

I've got two favorite ice cream brands, one's a local gem called Delight, and the other is Coconut Bliss. Either way, I'm partial to the coconut milk-based ice cream because the dairy kind, while tasty as all get-out, doesn't sit right with my tummy.

As you can see, we all had a hootenanny with these, but my son got the biggest kick out of licking the ice cream off the cookies, bless his heart!

Yield: 6-8

Author: Mariano Clement Gupana