Skip to main content

Dulce de Leche Ice Cream Cookie Sandwiches (Gluten Free)



The day I discovered Tateā€™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 donā€™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 Tateā€™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 donā€™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. 

Treat yo-self!

Dulce de Leche Ice Cream Cookie Sandwiches
(Gluten Free)
Makes 6 sandwiches

Ingredients: 
Directions: 
  1. Take ice cream out of freezer for 10 minutes to soften
  2. Lay cookies on a flat clean surface.
  3. 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.  
  4. Wrap sandwiches in parchment paper; put in the freezer for at least one hour to set. 

Comments

  1. You should have posted this with a warning for me NOT to look at it until after my competition. LOL! This is dessert perfection - and much better than the chipwhich things I used to eat growing up!

    ReplyDelete
  2. They look decadent and super delicious!

    ReplyDelete
  3. Wow! I would love to have some of these goodies! So temepting! YUM!

    ReplyDelete
  4. I love Tate's GF cookies, too, but I never even thought of doing this with them. I might also try it with their GF ginger cookies.

    ReplyDelete
  5. My kids (and us parents) would be in ice cream heave eating this. :)

    ReplyDelete
  6. I agree they make a good cookie and I can only imagine how great they would be with ice cream in the middle!

    ReplyDelete

Post a Comment

Thanks so much for leaving a comment!

Popular posts from this blog

ā€œMy Sweetā€ Chorizo Con Papas Bake

  In the food world some things just belong together.  Peanut butter and jelly.  Macaroni and cheese.  Sweet potato and chorizoā€¦ rewindā€¦ sweet potato and chorizo? Yes, indeed. Sweet potato and chorizo is the ultimate pairing. One is sweet, unassuming and full of wholesome integrity. The other is spicy, daring and playful. When you put the two together itā€™s like Romeo and Juliet living happily ever after. It is the just ending to a rebellious love affair. This combination was originally conceived in Latin America with a humble dish called chorizo con papas traditionally served in a soft tortilla at breakfast time. I was like a conquistador conquering new land as I rummaged through the fridge craving breakfast for dinner. Laid out in front of me was Mexican chorizo, fresh cilantro, eggs and baby sweet potatoes. The perfect ingredients for what turned out to be the one of the best concoctions ever made in my kitchen.   My Sweet Chorizo Con ...

Grilled Asparagus Salad with Fried Quail Eggs

The Baltimore Farmerā€™s Market was beaming with pride as the stalls opened for the season on Sunday morning, and it has good reason to be prideful. It was recently voted #1 Farmerā€™s Market in the nation by Country Living.   Since it was 7:00 am after a long night out I was appropriately armed with coffee, sun glasses, and hippy-ass reusable tote bags. Asparagus has been in the forefront of my thoughts since eating a memorably crisp asparagus salad at Woodberry Kitchen . When I saw a pile of garden-fresh spears I couldnā€™t resist getting a few bundles for the week as well as my fair share of blue kale, foraged mushrooms, spinach, organic quail eggs, ramps, and a multitude of other goodies.   It is going to be a wonderfully food-filled week. Grilled Asparagus Salad with Fried Quail Eggs utilizes many of the seasonal ingredients I scored at the market. Itā€™s only lightly seasoned to give the ingredients the stage. Fresh tarragon is laced throughout and the yolk from the gent...

Mini Prosciutto Wrapped Asparagus Bundles with Balsamic Marinade

The end of the year never ceases to amaze me. It goes by in a frenzy of food, family, booze, parties, really happy holiday music, and feasts. I can barely remember which way is up through the haze of sparkle and lights, but oddly I would not have it any other way. This Thanksgiving we hosted a ā€œnight before the birdā€ party. Let me tell you, trying to run in a Turkey Trot 5k after a heavy handful of drinks and only two hours of sleep is near impossible. But I digress. It was fun nonetheless. This year we played the role of happy guests for the big turkey feast, and we were each tasked with bringing one item to the party (a brilliant hosting tip I must steal). I chose the appetizer and decided to make something light, easy, and totally fancy pants. This appetizer covered all of the bases. It forced everyone to eat at least one vegetable and was pretty as a picture. This recipe is just as delicious without the smidge of goat cheese I tucked in for my family. Try using a vegan crea...