Mint Chocolate Chip Ice Cream Sandwich
Delicious gluten-free mint chocolate chip ice cream sandwiches perfect for a summer treat.
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Ingredients
Ice Cream
- 2 cups Heavy Cream
- 1 cup Whole Milk
- ¾ cup Sugar
- 1 teaspoon Peppermint Extract
- 1 cup Mini Chocolate Chips
Cookies
- 2 cups Gluten-Free Flour
- ½ cup Cocoa Powder
- 1 teaspoon Baking Soda
- ½ teaspoon Salt
- 1 cup Butter softened
- 1 cup Brown Sugar
- ½ cup White Sugar
- 2 Eggs
- 2 teaspoon Vanilla Extract
Instructions
- 1. In a mixing bowl, whisk together heavy cream, whole milk, sugar, and peppermint extract until sugar is dissolved.
- 2. Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions. Fold in mini chocolate chips.
- 3. Transfer the ice cream to a container and freeze for at least 2 hours.
- 4. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- 5. In another bowl, mix gluten-free flour, cocoa powder, baking soda, and salt.
- 6. In a separate bowl, beat together softened butter, brown sugar, and white sugar until creamy. Add eggs and vanilla extract, and mix well.
- 7. Gradually add the dry ingredients to the wet ingredients and mix until combined.
- 8. Scoop dough onto the prepared baking sheet and flatten slightly. Bake for 10-12 minutes. Let cool completely.
- 9. To assemble, place a scoop of ice cream between two cookies and press gently. Freeze for another hour before serving.
Nutritional Value
Calories: 350kcal | Carbohydrates: 45g | Protein: 5g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 60mg | Sodium: 200mg | Potassium: 150mg | Fiber: 2g | Sugar: 30g | Vitamin A: 500IU | Calcium: 100mg | Iron: 2mg
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