Cookies and Cream Strawberry Ice Cream Cookie Sandwiches

Yield: 10 servings
Prep Time: 15 minutes
Total Time: 40 minutes

2 cups gluten-free all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
8 ounces cream cheese, softened
1 cup unsalted butter, softened
1 ½ cups sugar
2 eggs
1 teaspoon vanilla extract
20 gluten-free Oreo-style cookies, crushed
1 gallon strawberry ice cream, softened 

1. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper and set aside. 
2. In a mixing bowl, whisk together gluten-free all-purpose flour, baking powder and salt. Set aside. 
3. In the bowl of a standing mixer using the paddle attachment, beat together the cream cheese, butter and sugar. Add in the eggs, one at a time, mixing well after reach addition. Add in the vanilla extract. 
4. Slowly add the dry ingredients into the wet ingredients, mixing well after each addition. Gently fold the crushed cookies into the batter. 
5. Cover the bowl with plastic wrap and refrigerate dough for 30 minutes. 
6. Scoop the dough by heaping tablespoonful onto the prepared baking sheets. Press down gently on each cookie to flatten. 
7. Bake for 11 to 13 minutes just until the bottoms of the cookies turn lightly golden. Do not overcook, you want them soft.
8. Remove from oven and cool completely. 
9. To make ice cream sandwiches, spread a thick layer of strawberry ice cream onto one cookie. Top with a second cookie and press together gently. Eat immediately, or wrap the ice cream cookie sandwiches in plastic wrap and freeze until ready to enjoy. Repeat with remaining cookies.