Snowmaggendon Ice Cream Sandwiches

Well we’ve managed to dig ourselves out of Snowmaggedon 2013 up here in Southern Ontario, Canada. Whew!  For once the weather guys were right – we actually got a snow storm! Friday was officially declared a snow day so we stayed inside (except when shoveling ha ha) and made treats.  What better to make on a snowy winter day to go with our hot chocolate or Mommy’s spiked coffee – Ice Cream Cookie Sandwiches! These ones we made Gluten Free but they can easily be made as normal cookies too.

Snowmaggedon Sandwiches

  • IceCream SandwichChocolate Chip Cookies (see recipe below)
  • Mint Chocolate Chip Ice Cream (or your fave)

Place a scoop of your fave ice cream in the middle of 2 cooled cookies.  EnJOY.

Gluten Free Chocolate Chip Cookies

  • 4 cup All Purpose Gluten Free Flour (I use a rice based blend)*
  • 4 cup Quinoa Flour*
  • 3 cup Butter or Margarine
  • 2 cup White Sugar
  • 4 cup Brown Sugar (packed)
  • 2 tsp Salt
  • 1/2 tsp baking soda *
  • 4 Eggs
  • 3 Egg yolks
  • 1/4 cup Vanilla
  • 6 cups Semi-Sweet Chocolate Chips or Chunks or 5 cup Melting Wafers

* If using regular all purpose flour (NOT gluten free) increase to 2 tsp baking soda and use 8 cups all purpose flour. 

In a mixer (or by hand) cream together sugars and butter. Add vanilla, and eggs (beaten), slowly add flours.  Add chocolate – I like wafers as they make bigger chunks.   Drop by spoonful onto an un-greased cookie sheet.  These will spread so place fairly far apart or be prepared to use your spatula to break apart.   Bake for 8-10 minutes, let cool on tray then remove to rack. Seat in airtight container.  Makes about 6 1/2 – 7 dozen.

You can also place parchment paper along the bottom & sides of a brownie pan and place he batter on it to make squares instead of cookies.  If you do so – add 5-7 min to cooking time (keep checking on it).  Let cool in pan, then use parchment paper to lift out of pan and a pizza cutter to cut into squares.  Seal in airtight container.  enJOY.

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