We are going to dinner at the home of some friends tomorrow, and I was asked to bring a dessert. A fun and tasty assignment! I decided to go with ice cream sandwiches. While these are admittedly more of a summer dessert, they are also pretty darned pleasing any time of year.
For the cookie, I went with the Double Chocolate Chip Cookies from the original Babycakes cookbook by Erin McKenna. This book is chock-full of delicious gluten-free, vegan recipes, and if you haven’t already, I recommend checking it out.
For the filling, I used several varieties of Luna & Larry’s Coconut Bliss, specifically Mint Galactica (mint chip), Salted Caramel & Chocolate, and Vanilla. Obviously, you can use whatever flavor appeals to you. Whatever flavor you end up choosing, let it sit at room temperature long enough to soften and become spreadable, but not so long that it’s dripping all over the place.
Try to pair up cookies that are as close to the same size and shape as possible, and then spread the ice cream on one side. The trick here is to strive to have the same amount at the edges as you do in the middle. Not a big deal, but it looks nicer and ensures that you maintain an even cookie-to-ice cream ratio throughout the eating experience. Top with the second cookie and press down gently, smoothing out the edges and wiping off any drips.
The final step is to put them in the freezer to firm up. For this reason, I usually make them the day before I plan on serving them.
Correction – the final step is to savor them! Enjoy! xo