Chocolate Chip “Ice Cream” Sandwiches
  • 1 ¾ C. Gluten-free Baking Flour 
  • 1 t. Baking Soda
  • 1/4 t. Baking Powder
  • 1/2 t. Coarse Salt, plus more for serving
  • ¾ C. Non-hydrogenated Soy Free Shortening, plus 1 Tbsp, divided 
  • ½ C. Brown Sugar, packed
  • ½ C. Sugar
  • ½ C. Apple Sauce 
  • 1 ½ tsp. Vanilla 
  • 12 oz. free2b Chocolate Chips, divided
  • 1 Qt. Vanilla Rice Milk Frozen Dessert

For the Cookies:

  1. Preheat oven to 350 degrees and prepare a baking sheet with parchment paper.
  2. In a mixing bowl, whisk together the flour, baking soda, baking powder and salt.
  3. Reserving 1 Tbsp. shortening, combine the remaining wet ingredients in a separate bowl before folding into the flour mixture. Add ¾ C. chocolate chips and incorporate.
  4. Using a small cookie scoop or two spoons, drop 1 ½ inch balls of dough onto the parchment paper with space in between. Bake for 8-10 minutes, until just browned. 
  5. Allow the cookies to cool completely on the baking sheet. Meanwhile remove the frozen dessert from the freezer to soften a little at room temperature.
  6. Turn half of the cookies over so the back sides are up. Using an ice cream scoop, place a golf ball sized amount of frozen dessert onto each. Place the remaining cookies on top to make sandwiches.
  7. Place the sandwiches in a dish and cover in the fridge until ready to serve.



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