Cookie Ice Cream Sandwich

Extra White Gold / / 1 comment

Cool off your family and kids with gluten free homemade ice cream sandwiches that can be ready and waiting in the freezer!

1 pouch (1 lb.) Extra White Gold™ chocolate cake mix
2 Eggs
1/4 cup canola oil
1 teaspoon vanilla extract
1 cup powdered sugar, for rolling
4 cups ice cream, frozen yogurt, sherbet or sorbet
Gluten Free candy sprinkles or chopped chocolate chips, coconut flakes

Instructions:

Heat oven to 350°F (325°F for dark or nonstick cookie sheets). In large bowl, stir dry chocolate cake mix, oil, eggs and vanilla until dough forms.

Refrigerate dough 30- 45 minutes, or as needed for easier handling. Using a teaspoon, shape dough into 1-inch balls. Roll balls in powdered sugar. Line cookie sheets with parchment paper, place balls about 2 inches apart.

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Bake 9 to 10 minutes or until edges are light brown. Cool 1 minute before removing from cookie sheet. Cool completely, about 30 minutes.
For each ice cream sandwich, place 1 scoop of ice cream (about 1/4 cup) between 2 cookies. Gently press cookies together (ice cream should spread to edge of cookies). Roll ice cream edges in sprinkles. Eat immediately, OR to save for later, wrap sandwiches individually in plastic wrap. Place in a tray or resealable freezer bag, and freeze until needed.

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