1TbspGluten Free VanillaI used pure vanilla but imitation will work fine.
2TbspMilkI used lactose free skim milk, you could also use oat milk in this recipe.
1EggI used a brown cage free egg
Instructions
Heat oven to 375Mix together your gluten free 1 to 1 flour, gluten free baking soda, salt and set aside.Next, beat together the shortening, brown sugar, milk, vanilla in a large bowl with a mixer on medium speed, beat in egg and blend well.Fold in the flour mixer until just blended, stir in chocolate chips.Drop by measured spoonful's onto a cookie sheet 3 inches apart.Bake 8-11 minutesLet cool for 2 minutes and then remove and place cookies on wire cookie rack to cool completely.Makes 2 dozen medium size cookies or 3 dozen smaller cookiesAfter cookies have completely cooled begin to assemble together with ice cream.Using a melon scooper size of ice cream place on top of bottom of cookie and place a second cookie on top.Gentle push the two cookies together to create a sandwich,If you like add more ice cream around the sides of the cookie sandwich only a little because the ice cream does expand once it's frozen.Wrap ice cream cookie sandwich in wax paper and place in a sealed freezer container until ready to eat.Cookies will stay up to a month in the freezer.Enjoy!
Notes
Tips,Make sure to read ingredients label for vanilla and baking soda making sure it's gluten free.A few brands that do carry gluten free baking sodaGluten Free Baking Soda's , Bob's Red Mill, Walmart, Kroger, Arm & Hammer, Clabber Girl to name a few.Gluten Free Vanilla,Kroger brand, Kirkland's, Simply Organic, McCormick's, Watkins, even their imitation vanilla are gluten free. I have not check for the vanilla powders.Eggs at room temp bake better than cold eggs.I used King Arthur 1 to 1 baking flour no after taste with this flourI used a lactose free skim milk and have used oak milk as well in this recipe because it is most like milk when baking.Cookies need to be cooled before adding ice cream.Enjoy!!!!