Ingredients:

  • 1/2 cup (115g) unsalted butter, softened
  • 3/4 cup (150g) coconut sugar
  • 1 large egg (50g)
  • 1 tsp (5ml) pure vanilla extract
  • 1 1/2 cups (190g) almond flour
  • 1/2 tsp (3g) baking soda
  • 1/4 tsp (1.5g) sea salt
  • 1 pint (473ml) vanilla bean ice cream, slightly softened
  • 1/4 cup (30g) mini chocolate chips

Instructions:

  1. Beat the softened butter and coconut sugar until the mixture looks pale and fluffy.
  2. Add the egg and vanilla extract, beating on medium speed until fully incorporated and smooth.
  3. Sift in the almond flour, baking soda, and salt. Mix on low until a soft, mahogany-colored dough forms.
  4. Place rounded tablespoons of dough on a parchment-lined sheet. Gently press them down into discs about 1/2 inch thick.
  5. Bake at 350°F (175°C) for 8–10 minutes. Remove when the edges are set but the centers still look slightly underdone.
  6. Let the cookies rest on the pan for 5 minutes, then transfer to a wire rack to cool completely.
  7. Scoop softened ice cream into a bowl and fold in mini chocolate chips.
  8. Place 8 cookies on a tray. Spoon a generous dollop of ice cream onto 4 of the cookies, spreading it to the edges with an offset spatula.
  9. Top each with the remaining 4 cookies, pressing down gently until the ice cream reaches the perimeter.
  10. Place the assembled sandwiches in the freezer for 2 hours to flash-freeze and stabilize.