Double mint chocolate chip ice cream sandwiches

• Vegetarian

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 1/4 tsp Baking powder
  • 1/4 tsp Baking soda
  • 1/2 cup Brown sugar, light
  • 1/2 cup Cocoa powder, Dutch-process
  • 1/2 cup Oat flour
  • 1/2 tsp Peppermint extract
  • 1/2 tsp Salt
  • 1/4 cup Sugar
  • 1/3 cup Sweet rice flour
  • 1/2 cup Tapioca starch
  • 1/2 tsp Vanilla extract, pure
  • 1/2 cup White rice flour
  • 1/2 tsp Xanthan gum

• Snacks

  • 24 Mint chocolate wafers

• Drinks

  • 1 tsp Espresso, powder

• Dairy

  • 8 tbsp Butter

• Frozen

  • 1 1/2 qt Mint chocolate chip ice cream

Found on snixykitchen.com

Ingredients

• 1-1/2 quarts Mint Chocolate Chip ice cream
• 24 mint chocolate wafers (recipe below)
• ⅓ cup plus 2 tablespoons white rice flour*
• ⅓ cup sweet rice flour
• ⅓ cup plus 2 tablespoons tapioca starch (or corn starch)
• ½ cup oat flour
• ½ teaspoon xanthan gum
• ½ cup dutch process cocoa powder
• 1 teaspoon espresso powder
• ¼ teaspoon baking powder
• ¼ teaspoon baking soda
• ½ teaspoon salt
• ¼ cup sugar
• ½ cup light brown sugar
• 8 tablespoons butter, softened
• 2 large eggs
• ½ teaspoon pure vanilla extract
• ½ teaspoon peppermint extract

Directions

• Prepare your ice cream by creating disks. Line a half-cup measuring cup with plastic wrap. One at a time, pack the measuring cup ¾ of the way full with ice cream.
• Use the plastic wrap to help you pull the ice cream out of the measuring cup and place the disc on a baking sheet or plate in the freezer. Repeat until youve made 12 discs. (Youll want to keep the baking sheet in the freezer while you go or the ones youve completed will melt all over the place!). Note: You can also forgo this step and just scoop ice cream onto your finished cookies, but because the cookies are soft, the might break while you try to press the ice cream down into a sandwich. You also might end up with soft ice cream oozing out the sides when you bite down.
• Once your mint chocolate wafers are cooked and cooled, prepare your ice cream sandwiches by pressing a prepared ice cream disk between two cookies.
• To store, you can line foil with wax paper to wrap the sandwiches individually for freezing.
• Preheat the oven to 325°F.
• In a medium bowl, whisk together the white rice flour, sweet rice flour, tapioca starch, oat flour, xanthan gum, cocoa powder, espresso powder, baking powder, baking soda, and salt. Set aside.
• In the bowl of a stand mixer, cream the butter and sugar together until light and fluffy.
• Add the eggs, vanilla extract, and peppermint extract, and mix until well combined.
• With the mixer on medium-low speed, slowly add the dry ingredients and mix until completely combined. The dough will be quite sticky.
• Divide the dough into two portions and roll out each half between two pieces of parchment paper until just under ¼-inch thick.
• Place each sheet of rolled-out cookie dough on a baking sheet and freeze for at least 20 minutes.
• One at a time, remove the top piece of parchment paper from one of the sheets of cookie dough and lay the frozen cookie dough on the back of the cold baking sheet (keep the second rolled-out dough in the freezer while you work with the first). Remove the other piece of parchment paper.
• Working quickly while the dough is frozen, use a 3-inch round cookie cutter (or the top of a glass;) to create your cookies. Carefully transfer each cutout to a parchment-lined baking sheet, about 1.5-inches apart (if you dont have enough baking sheets, you can transfer the cookies to a piece of parchment paper the size of the frozen cookie sheet youre working on and then move it to the cookie sheet when youre done).
• Roll any remaining dough between the parchment paper again and re-freeze while you work on the second sheet. Repeat until youve used all of your dough.
• Use a wooden skewer to poke 5 evenly spaced holes in the center of each cookie.
• Bake each sheet one at a time on the middle rack for 7-8 minutes, or until the center of the cookie springs back when touched gently (theyll firm up a bit as they cool). Remove from the oven and transfer to a wire rack to cool.