Buckwheat Chocolate Chip Cookie Ice Cream Sandwich Recipe

Buckwheat flour: A gluten-free flour with a nutty flavor, perfect for baking.

Coconut sugar: A natural sweetener derived from coconut palm sap, offering a caramel-like flavor.

Baking soda: A leavening agent that helps the cookies rise.

Salt: Enhances the flavors of the other ingredients.

Coconut oil: A healthy fat that adds moisture and richness to the cookies.

Egg: Binds the ingredients together and adds structure to the cookies.

Vanilla extract: Adds a sweet, aromatic flavor to the cookies.

Chocolate chips: Provides bursts of chocolatey goodness throughout the cookies.

Gluten-free vanilla ice cream: Creamy ice cream that pairs perfectly with the cookies to create the sandwiches.

When working with buckwheat flour, it's important to note that it absorbs more liquid than traditional flours. To ensure your cookie dough has the right consistency, mix the ingredients until just combined and let the dough rest for a few minutes before scooping. This allows the flour to fully hydrate and results in a better texture for your cookies.

• buckwheat flour - Substitute with almond flour: Almond flour provides a similar texture and is also gluten-free, making it a great alternative.

• coconut sugar - Substitute with maple sugar: Maple sugar has a similar sweetness and can be used in the same quantity, offering a slightly different but pleasant flavor.

• coconut oil - Substitute with avocado oil: Avocado oil has a neutral flavor and similar fat content, making it a suitable replacement for coconut oil.

• egg - Substitute with flax egg: A flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoon water) is a great vegan alternative that provides similar binding properties.

• vanilla extract - Substitute with almond extract: Almond extract offers a different but complementary flavor profile that works well in cookies.

• chocolate chips - Substitute with carob chips: Carob chips are naturally sweet and caffeine-free, making them a good alternative to chocolate chips.

• gluten-free vanilla ice cream - Substitute with dairy-free vanilla ice cream: Dairy-free vanilla ice cream is also gluten-free and suitable for those with dairy sensitivities.

• To keep your buckwheat chocolate chip cookie ice cream sandwiches fresh and delightful, start by wrapping each sandwich individually in plastic wrap. This will prevent them from sticking together and protect them from freezer burn.
• For an added layer of protection, place the wrapped sandwiches in an airtight container or a freezer bag. This will help maintain their texture and flavor.
• Label the container or bag with the date you made the sandwiches. This way, you can keep track of their freshness.
• Store the sandwiches in the coldest part of your freezer, usually the back, to ensure they stay frozen solid.
• When you're ready to enjoy one, let it sit at room temperature for a few minutes to soften slightly. This will make the ice cream easier to bite into and enhance the overall experience.
• If you have leftover cookies without ice cream, store them in an airtight container at room temperature for up to a week. They can also be frozen for longer storage; just make sure to wrap them well to prevent freezer burn.
• For a fun twist, consider rolling the edges of the ice cream sandwiches in chopped nuts, sprinkles, or mini chocolate chips before freezing. This adds an extra layer of flavor and texture.
• If you want to prepare the sandwiches in advance for a party or gathering, make sure to freeze them for at least 1 hour before serving to ensure they hold their shape and the ice cream doesn't melt too quickly.
• Enjoy your buckwheat chocolate chip cookie ice cream sandwiches within 1-2 months for the best taste and texture.

• Room Temperature Method:

  • Remove the ice cream sandwiches from the freezer.
  • Let them sit at room temperature for about 5-10 minutes. This allows the cookies to soften slightly, making them easier to bite into without melting the ice cream too quickly.

• Microwave Method:

  • Place the ice cream sandwich on a microwave-safe plate.
  • Microwave on low power (20-30% power) for 10-15 seconds. This will soften the cookies without melting the ice cream too much.
  • Check the texture and repeat in 5-second intervals if necessary.

• Oven Method:

  • Preheat your oven to 300°F (150°C).
  • Wrap the ice cream sandwich in aluminum foil to protect the ice cream from melting too quickly.
  • Place the wrapped sandwich on a baking sheet and heat for 3-5 minutes.
  • Check the cookies for desired softness and remove from the oven.

• Toaster Oven Method:

  • Set your toaster oven to a low temperature, around 300°F (150°C).
  • Place the ice cream sandwich on a piece of parchment paper or a small baking tray.
  • Heat for 2-3 minutes, checking frequently to ensure the ice cream doesn't melt too much.
  • Remove once the cookies are slightly softened.

• Grill Method:

  • Preheat your grill to a low setting.
  • Wrap the ice cream sandwich in aluminum foil.
  • Place the wrapped sandwich on the grill for 1-2 minutes on each side.
  • Check the cookies for softness and remove from the grill.

• Air Fryer Method:

  • Preheat your air fryer to 300°F (150°C).
  • Place the ice cream sandwich in the air fryer basket.
  • Heat for 1-2 minutes, checking frequently to ensure the ice cream doesn't melt excessively.
  • Remove once the cookies are slightly softened.

• Oven: Used to bake the cookies at the specified temperature of 350°F (175°C).

• Mixing bowl: Used to combine the buckwheat flour, coconut sugar, baking soda, and salt, as well as to mix in the wet ingredients.

• Measuring cups: Essential for accurately measuring the buckwheat flour, coconut sugar, and coconut oil.

• Measuring spoons: Necessary for measuring the baking soda, salt, and vanilla extract.

• Spatula: Useful for mixing the ingredients together and folding in the chocolate chips.

• Baking sheet: Used to place the cookie dough on for baking.

• Parchment paper: Lining the baking sheet to prevent the cookies from sticking.

• Cookie scoop: Helps in portioning out the cookie dough evenly onto the baking sheet.

• Cooling rack: Allows the cookies to cool completely after baking.

• Ice cream scoop: Used to scoop the gluten-free vanilla ice cream onto the cookies.

• Freezer: Needed to freeze the assembled ice cream sandwiches for 1 hour before serving.

Prepare ingredients ahead: Measure and mix dry ingredients the night before to save time on baking day.

Use a cookie scoop: A cookie scoop ensures uniform cookie size and speeds up the process.

Soften ice cream: Let the ice cream soften slightly before scooping to make assembly quicker.

Double the batch: Bake extra cookies and freeze them for future ice cream sandwiches.

Line baking sheet: Use parchment paper to reduce cleanup time.