The day I discovered Tate’s Bakeshop Gluten Free Chocolate Chip Cookies was the day my life started anew. They are thin, crispy, chewy, buttery perfection.
And want to know a secret? They are better than regular chocolate chip cookies. For serious. I don’t know how they did it, but they did it hard.
I recently had a BBQ for friends and one of them was gluten intolerant. Instead of torturing her and making ice cream cookie sandwiches with regular cookies, I decided to use Tate’s gluten free cookies for everyone to rave reviews. The comment heard most "I would have never known these were gluten free! They are the best cookie sandwiches I've ever had."
And who doesn't want to feel like a kid again and chow down on an old fashioned ice cream cookie sandwich? I know I do. If you don't, well, maybe you should go back to where you came from. Mars, most likely.
I rarely post recipes I don’t make from scratch...but they were just so good! Take my brand advice on this one, kids. You can find Tate's and So Delicious vanilla ice cream at Whole Foods. The La Salamandra Dulce de Leche is at Williams Sonoma.
Dulce de Leche Ice Cream Cookie Sandwiches
Makes 6 sandwiches
- 12 Tate’s Bake Shop Gluten Free Chocolate Chip Cookies
- 2 cups So Delicious Creamy Vanilla (or regular vanilla ice cream)
- ¼ cup Dulce de Leche sauce (Farm House La Salamandra at WilliamsSonoma)
- Parchment paper, for wrapping.
- Take ice cream out of freezer for 10 minutes to soften
- Lay cookies on a flat clean surface.
- Dollop 6 cookies with a tablespoon of dulce de leche sauce. Top the other 6 cookies with one scoop of softened ice cream. Sandwich dulce de leche covered cookie with ice cream covered cookie. Repeat until done.
- Wrap sandwiches in parchment paper; put in the freezer for at least one hour to set.