Valentine's Chocolate Chip Cookie Ice Cream Sandwiches (Gluten-free

• Vegetarian
• Gluten free

• Refrigerated

  • 2 Egg yolks

• Baking & Spices

  • 2 1/4 cups All-purpose gluten-free flour blend, good
  • 1 tsp Baking soda
  • 1 cup Brown sugar, packed
  • 1 tsp Salt
  • 1 1/2 cups Semi sweet chocolate chips, Mini
  • 1/2 cup Sugar
  • 1 1/2 tsp Vanilla extract, pure
  • 1/2 tsp Xanthan gum

• Dairy

  • 3/4 cups Butter, unsalted
  • 2 oz Cream cheese

• Frozen

  • 1 1/2 qt Your favorite ice cream

Found on mygluten-freekitchen.com

Description

Ingredients

• 2 1/4 cups (~282 grams) good all-purpose gluten-free flour blend
• 1/2 tsp. xanthan gum (omit if gf flour blend has xanthan or guar gum already)
• 1 tsp. baking soda
• 1 tsp. salt
• 2 ounces cream cheese, room temp
• 3/4 cups (1 1/2 sticks) unsalted butter, melted
• 1 cup packed brown sugar
• 1/2 cup sugar
• 1 1/2 tsp. pure vanilla extract
• 2 egg yolks (room temp)
• 1 1/2 cups mini semi-sweet chocolate chips
• 1.5 quarts of your favorite ice cream, I used Breyers Vanilla Bean. Chocolate chip or Strawberry would be good too!

Directions

• In a medium bowl, whisk together gluten-free flour, xanthan (unless flour blend already has xanthan or guar gum), baking soda and salt. Set aside.
• In the bowl of your stand mixer, place the cream cheese, then pour melted butter over it. Add brown sugar and sugar and mix on medium speed for 2 minutes. (I use the paddle attachment on my mixer.)
• Add vanilla extract and egg yolks (one at a time) mixing on low-medium speed until well mixed.
• Add the flour mixture that you set aside earlier, beating on low until just combined.
• Add the mini chocolate chips and mix on low or by hand, just until mixed thoroughly.
• Cover the mixing bowl with plastic wrap and refrigerate a minimum of 4 hours and up to 4 days. I prefer waiting at least 18 hours to bake - they will be more chewy and better developed flavors.
• When you are ready to bake, remove from refrigerator and let sit for about 15 minutes to soften enough for easier scooping.
• Preheat oven to 350°.
• Lightly spray each cavity of heart-shaped baking pan.
• Use a #40 cookie scoop to scoop dough into each heart-shaped cavity. Lightly press down.
• Bake the cookies for 5 minutes at 350°. Remove from oven and use a small spoon to gently push dough down to almost completely fill the heart shaped cavity. Return to oven to bake for 5 more minutes.
• This will produce a perfectly chewy, not gooey cookie, since you want it sturdy enough to make an ice cream sandwich. If you like crunchier cookies, cook longer.
• Let the cookies sit in the cookie pan for about 5 minutes before removing each cookie to a cooling rack to finish cooling.
• When cookies are finished cooling, or the next day, remove ice cream from freezer and let thaw slightly, about 5-10 minutes, for easier scooping. Scoop 1 small scoop of ice cream onto a heart cookie, sandwich with another cookie and place on platter in freezer. I made 3 sandwiches at a time, then moved to freezer. Any longer and they start to really melt and get messy.
• Freeze until solid and serve.
• If you want these to keep a few days, then once they have frozen completely, remove from freezer, wrap each with plastic wrap and return to freezer until ready to use.
• Enjoy!