Let it be known here – I am a pretty terrible baker. I can throw together some coconut flour muffins on occasion but real baking, it’s just not my thing. I actually set fire to my inlaw’s oven a few years ago on Christmas morning because of some extra buttery cinnamon rolls. {insert horrified face here} Oh, the daughter in law who has a food blog just set fire to our oven? Yep, that’s me.

Because I’m such a hopeless baker you won’t find an amazing recipe for gluten free cookies here – from me. Not yet anyway. I’m still working on figuring all that out.

I used Capello’s almond flour, pre made cookie dough for these ice cream sandwiches, which is great because there wasn’t any baking shame after a botched cookie recipe. Just delicious, ice cream sandwich bliss.

The real secret to ice cream sandwiches is simply sit your ice cream out while your cookies are halfway through baking. Once the cookies are cooled enough, remove them & scoop ice cream into the center. The Capello’s cookies are firm enough they don’t break when you press down to… sandwich your sandwich.

How to prepare my ice cream sandwiches

INGREDIENTS

  • 1 batch of gluten free cookies
  • 16 oz vanilla bean ice cream

INSTRUCTIONS

  1. Bake cookies according to directions.
  2. Halfway through the cookies baking, remove your ice cream from the freezer so it will soften.
  3. After cookies have cooled, scoop ice cream onto one cookie’s flat side & top with another cookie, flat side down. Press.
  4. Eat!

The final secret? Eat these immediately. Seriously. It only gets messier & gooey-er & stickier… Just make & eat. Could anything be easier? Nope. You’re welcome for this non recipe recipe.

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