Tips for Success
*To make this recipe dairy free for our family, I used Kirkland’s (Costco’s) brand of dairy free chocolate chips, Country Crock Plant Butter, and simple truth vanilla bean almond milk dessert. You can substitute any of these items out for any other dairy-free substitutes and they should still end up delicious!
*To make this recipe gluten-free we made our brownie cookies with a gluten-free 1-1 baking flour. Our favorite kind is King Arthur brand. This comes with xanthan gum ready in it. If you use gluten-free flour without xanthan gum you will need to add it when baking these.
*After making the cookies, be sure to let them cool completely before adding the ice cream. This will ensure that the ice cream doesn’t melt immediately when put on the cookies.
*To store the ice cream sandwiches, wrap in plastic wrap and put in an airtight container. When ready to eat pull out the of the fridge, unwrap, and let sit on the counter for 5-10 minutes until soft enough to eat.