The cookies made from our Gluten Free Shortbread Cookie Mix makes a great base for ice cream sandwiches.
Servings
n/a
Prep time
n/a
Cook time
n/a
Passive time
n/a
Ingredients
4 cups
Gluten Free Shortbread Cookie Mix
3/4 cup
unsalted butter
unsalted & cut into 8 pieces
1
Egg Yolk
large
2 Tbsp
Water
1
Ice Cream
slightly softened to be spreadable
1
Toppings
of choice (coconut, chocolate, nuts)
Instructions
Bake cookies in 2-inch shapes as directed.
When cool, spread bottom side of one cookie with a tablespoon of ice cream. Press bottom of another cookie on the ice cream so that the ice cream spreads to edges.
Arrange in a single layer on a plate and freeze until firm.
Makes sure the toppings of choice are finely chopped, if needed. Place each of your selected toppings in a shallow bowl and roll the outside of each sandwich in a topping, pressing with fingers to make sure it sticks into the ice cream. Freeze again.