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Gluten Free Thin Mint Ice Cream Sandwiches

I know I ain’t the only one who used to put their Thin Mint cookies in the freezer, then “accidentally” ate the whole sleeve of cookies while watching re-runs of The Real Housewives…. don’t lie…

Since going gluten free, I haven’t been able to enjoy one of my favorite indulgences. NOTHING, I repeat, NOTHING compares to a ice cold thin mint cookie. Damn those GIRL SCOUTS!

I was messing around with some cookie recipes the other day, and threw a batch of double chocolate chip cookies in the freezer, as I was up to my eye balls in cookies and did not want them to go to waste….that would be a sin. I also, can quite uninhibitedly confess that I am totally PMSing at the moment so I knew those frozen delights wouldn’t be in there for long.

ENTER: Mint Chocolate Chip Gelato. The light bulb clicked in my head and it was game over. I made myself, what I think was the best ice cream sandwich I’ve ever had. Maybe it’s because I am biased to the frozen perfection that is a Thin Mint cookie, or perhaps, it was indeed the perfect frozen treat. Regardless, I had to share this joyous occasion with all of you. I hope you enjoy as much as I did.

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Gluten Free Double Chocolate Chip Cookie Sandwiches

(makes approx 24 cookies and 12 sandwiches)
  • ONE PINT OF TALENTI MINT CHIP GELATO (or any brand you like)
  • 2 stick butter (1 cup), room temp
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 1/4 cup brown rice flour
  • 1/4 cup tapioca starch
  • 1/2 teaspoon xanthan gum
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 3/4 cup unsweetened cocoa powder
  • 11.5 ounces dark semi-sweet chocolate chips or chunks ( 1 package)
  1. Preheat oven to 350F
  2. In a mixing bowl, beat butter and sugars until light and fluffy. Slowly add in eggs and the vanilla extract.
  3. In a separate bowl, whisk together brown rice flour, tapioca starch, salt, baking soda, baking powder, xanthan gum, and cocoa powder.
  4. With the mixer on low, slowly start adding the dry ingredients in, mix until combined. Add in the chocolate chips and let it mix for a few more seconds. Turn the machine off.
  5. With a small ice cream scoop, scoop batter out onto a baking sheet that has either been greased, or that has been lined with parchment paper.
  6. Bake for 10 minutes.
  7. Remove from oven and allow to cool for 5 minutes before moving them to a wire rack.
  8. Let them cool completely, and then stuff them with ICE CREAMMMM! You can assemble these bad boys and store them in your fridge for a few days:)

 


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