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
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
- Preheat oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.
- In a mixing bowl, whisk together gluten-free all-purpose flour, baking powder and salt. Set aside.
- 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.
- Slowly add the dry ingredients into the wet ingredients, mixing well after each addition. Gently fold the crushed cookies into the batter.
- Cover the bowl with plastic wrap and refrigerate dough for 30 minutes.
- Scoop the dough by heaping tablespoonful onto the prepared baking sheets. Press down gently on each cookie to flatten.
- Bake for 11 to 13 minutes just until the bottoms of the cookies turn lightly golden. Do not overcook, you want them soft.
- Remove from oven and cool completely.
- 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.