Step 1 : Prepare ice cream layer
Scoop the ice cream into a 9 X 13 inch pan lined with parchment paper.
Step 2 : Spread out ice cream
Spread out the ice cream evenly with an uneven spatula or the back of a spoon.
Place the pan in the freezer to set.
Step 3 : Beat the eggs and coconut sugar
Beat the eggs and coconut sugar together until creamy. Add the vanilla and coconut oil to the bowl and continue to mix until well incorporated.
Step 4 : Fold in the dry ingredients
Add the gluten free flour, cacao powder, and baking soda to the bowl and fold until a large ball of dough forms.
Step 5 : Roll out the dough
Lightly flour a working surface with a little extra flour. Roll out half of the dough on the surface into a 12 X 9 inch rectangle.
Step 6 : Cut out squares
Cut 3 X 3 inch squares out of the rectangle. You will have enough room to slice 4 columns and 3 rows out of the dough
Step 6 : Cut ice cream into squares
Take the sheet of frozen ice cream out of the freezer and slice into 12 squares.
Sandwich the ice cream in between two cookies and enjoy!
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