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Ice Cream Sandwiches

Ice Cream Sandwiches

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Whipped Dairy Toppings

Ice Cream Sandwiches



  1. In a medium bowl, sift together flour, baking cocoa, baking powder, baking soda, and salt. Set aside.
  2. In a large bowl, cream together butter and sugar until light and fluffy, about 5 minutes. Beat in eggs and vanilla until well blended, about 1 minute. Stir in flour and cocoa mixture until no trace of flour is visible. Fold in chocolate chips. Let sit at room temperature for 30 minutes, allowing flour to hydrate.
  3. Preheat the oven to 350°F. Line a baking sheet with parchment or a silicone mat.
  4. Spoon 1 ½ Tbsp portions of dough onto the prepared baking sheets, leaving a few inches between each scoop for spread. Bake for 8-9 minutes, or until set. Cookies will be soft and cake like. Allow to cool on a rack completely. 
  5. Freeze cooled cookies for 15 minutes before assembling sandwiches. While cookies are freezing, remove ice cream from the freezer and allow to soften slightly. Scoop about ¼-½ cup ice cream onto 1 cookie, place another on top, and press together gently. Enjoy immediately, or freeze in an airtight container for up to 3 months.

Makes 11-12 Ice Cream Sandwiches

Click to see more great ‘kitchen-tested’ recipes from LifeSource Natural Foods

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