Makes 5 ice-cream sandwiches (or 10 individual cookies)
note: These should make nice summertime treats for all to enjoy. The key is to find a good low-carb ice cream without objectionable ingredients. Brands tend to vary by region, but there seem to be more good options than there were pre-Wheat Belly.
½ cup Wheat-Free Market All-Purpose Baking Mix
2 tablespoons cocoa powder
1-1/2 tablespoons Wheat-Free Market Sweetener, Virtue
3 tablespoons salted butter, room temperature
2 tablespoons finely chopped walnuts (optional)
Favorite Low-Carb Ice-Cream, slightly softened
Preheat oven to 350 degrees F and line cookie sheet with parchment.
In a medium bowl, combine baking mix, cocoa powder, sweetener, butter and walnuts (optional). Stir until dough forms. Taste for sweetness and adjust if needed.
Using a 1 tablespoon scoop, scoop out cookie dough onto prepared cookie sheet. Cover cookie dough with plastic wrap and flatten with glass until cookies are about 3 inches across.
Bake for 6-8 minutes or until cookies are firm. Do not over bake. Allow to cool completely on cooling rack before handling.
Using a 3 tablespoon scoop, scoop softened ice cream onto one cookie and gently top with another. Freeze for 1 hour or overnight before serving.