Brownie Cookie Ice Cream Sandwiches

Serves | ~24 cookies or 12 sandwiches

Ingredients:

• 2 eggs

• 1 c ghee or butter, room temperature (soft, not melted)

• Splash of vanilla extract

• 1 ½ c coconut sugar

• 1 ¾ c all-purpose flour (grain-free variation: 2 c almond flour + 2 c tapioca flour)

• ½ c unsweetened cacao powder

• 1 tsp baking soda

• 1 tsp salt

• 2 c dark chocolate chips (divided)

• Ice cream of choice + toppings, for assembling

Directions:

1. Preheat oven to 350°F and line a baking sheet with parchment paper.

2. In a mixing bowl, combine butter or ghee and coconut sugar. Mix until smooth and creamy.

3. Add eggs, vanilla extract, and melted ½ c chocolate chips (let cool slightly before adding). Mix until combined.

4. Add flour, cacao powder, baking soda, and salt. Mix until combined. Fold in remaining chocolate chips.

5. Chill dough for 15-30 minutes. Scoop into large cookie balls and place on baking sheet. Chill between batches.

6. Bake for 10–12 minutes (slightly underbaked is best for that brownie center).

7. Immediately after removing from the oven, if desired, use a cup to gently round the edges while cookies are still warm. Let cool on pan and then freeze for at least 30 minutes or overnight.

8. Sandwich cookies with a scoop of vanilla ice cream. Gently press the cookies together to spread the ice cream evenly to the edges. Serve immediately, or place in the freezer until ready to enjoy.

Notes: We like to use our vanilla protein ice cream recipe. If desired, roll the edges in sprinkles or mini chocolate chips, or dip half of each sandwich in melted chocolate.

If making only the cookies, skip steps 7-8.

You’ll find more recipes like this in my original cookbook, Feeding the Nobles: Keep It Simple and Just Eat Real Food.

Or try my original cookbook chocolate chip cookie recipe !