Description
I love how pretty these large ice-cream bars are. I mean, seriously, they are large! But who doesn’t love piles of ice-cream, especially mint chocolate chip! My favorite ice-cream has always been mint chocolate chip. It is so fresh and doesn’t leave you feeling yucky. Plus, I am a sucker for anything with chocolate in it, so it works out pretty good.
Ingredients
- ½ cups Almond Flour
- ½ cups Arrowroot Flour
- ½ cups Cocoa Powder
- ½ cups Coconut Sugar
- 2 Tablespoons Coconut Oil
- 1 Tablespoon Coconut Flour
- 1 Tablespoon Coconut Milk
- 1 Egg
- 2 teaspoons Vanilla
- ¼ teaspoons Salt
- ¼ cups Chocolate Chips
- 1 Tablespoon Cocoa Nibs
- 3 cups Your Preferred Mint Chip Ice Cream
Preparation
Preheat the oven to 350 F.
In a mixing bowl or food processor combine all the ingredients (except the chocolate chips, cocoa nibs, and of course, the ice-cream). Mix together the ingredients until well combined.
Using a rolling pin, roll the chocolate cookie dough out to about 1/4 inch thick between two pieces of parchment paper. With the lid from a small mason jar or using a biscuit cutter, cut the dough into 8 circles to form the sandwich halves.
Bake the sandwich halves on a parchment lined cookie sheet for 8 minutes at 350 F. Remove from oven and allow to cool.
In the top of a double boiler (with simmering water in the bottom), melt chocolate chips and then dip the top of each sandwich into the melted chocolate. Set them back on the tray. Sprinkle cocoa nibs over the chocolate dipped cookies and then freeze to solidify.
Sandwich a load of ice-cream between two cookies and enjoy!
