Chocolate Cookie Ice Cream Sandwiches

Preheat the oven to 350℉ / 175℃.

Add Bob's Red Mill Almond Flour, coconut sugar, salt and baking soda to a large bowl and mix.

In a small bowl, mix the flaxseed meal and water, then add it to the mix.

Add the vanilla extract, coconut oil and almond butter and mix until combined.

Separate 1 cup of the dough into a different bowl and add the cocoa powder to it. Mix well until the dough turns a dark chocolate color.

Shape the dough into a large rectangle (large enough to slice into 4 smaller rectangles).

Bake for 10-12 mins.

Cut off the edges with a sharp knife.

Cut in half and then cut each half into another half so there are 4 rectangular cookies of equal size (see video).

Put 6 scoops of ice-cream between two layers of plastic wrap and use your hands to flatten until it is one inch thick all around.

Freeze the ice-cream for 30 mins.

Cut the ice-cream into a rectangle shape that fits between two cookies.

Place the ice cream on one of the cookies and cover with the other cookie.

Press together gently, then place on a tray to freeze for 30 mins.

Enjoy :)

Chocolate Chip Cookie Ice Cream Sandwiches

For the round cookies: flatten out the leftover cookie dough.

Use a cup to make 4 circles.

Bake for 10-12 mins.

Use the same cup to make holes in the frozen and flattened ice cream.

Put the ice cream between two round cookies.

Roll the ice cream sandwich on a plate of mini chocolate chips.

Place on a tray to freeze for 30 mins.

Serve and enjoy!