Chocolate-Pecan Cookie Ice Cream Sandwiches

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Chocolate Cookie Ice Cream Sandwiches

Ah, cookies. Oh, Passover. I’m ever in search of ways to get you two to get along. But the holiday’s prohibition on wheat leaves me without the main body builder of many cookies—white or any other kind of grain flour. Many bakers turn to almond or coconut macaroons or even cookies made with matzah cake meal for the holiday. Those can be very good, but they never fully satisfy my need for a cookie fix.

But then I met these babies, chocolate pecan cookies. No flour (or any gluten), no dairy, but still real cookies. They sport a crackled shiny top. The chocolate flavor gets depth from cinnamon and toasted pecans. Their slightly crisp exterior gives way to a chewy interior. I could have stopped there with this recipe but as I was testing and tasting, something got me thinking—ice cream sandwiches.

After spending an afternoon spreading softened ice cream on the cookies and making little sandwiches, I can say that these might have found their true calling as bookends to ice cream. Each bite offers the flavor, chewiness, and creaminess reminiscent of a brownie sundae. I tried both vanilla and chocolate—all in the name of research!—and both were equally good.

A couple of bonuses: Maybe it was the throwback to a childhood treat, but standing in the kitchen making sandwiches out of ice cream and homemade cookies was a surprisingly happy little endeavor. It’s also easy to do.

This is not a Jewish or Italian recipe in origin, but I love it. These cookie sandwiches are a versatile treat I can serve to folks on gluten-free diets, and a playful, comfort-food option for Passover. And happily, a marriage of Passover and cookies that seems made in heaven.

Comments

  1. Wow, Marcia, these look AMAZING! I can’t wait to add them to my Passover baking list (I’ve got macaron, macaroons, and meringues in the works). Will let you know how they turn out!!

    • Thank you so much, Susan! It sounds like you have a delicious dessert spread in the works. I hope you enjoy adding the chocolate cookies/ice cream sandwiches—Happy Passover!

      • Just took the cookies off the parchment paper — omg, they’re delicious even without the ice cream! Thx for this great recipe! Can’t wait to share them at Seder tomorrow!

        BTW, I used tapioca starch in place of the potato starch (it’s all I had in the pantry) and the cookies turned out chewy & fine. Thought I’d let you know in case anyone else needs to substitute…

        Happy Passover!

        • Wonderful! So glad they turned out great. Hope everyone enjoyed them at the Seder! I made another batch, too, and we enjoyed them plain one night and the rest as sandwiches the next. Thanks for sharing the tip about tapioca starch—it’s always good to know which substitutions work.

  2. Barbara Pollak says

    I’m thinking of making these all year for my gf friends and daughter! But we have a chocolate allergy also, so can’t make them till after Passover when I can use carob powder, unless you have a good alternate!

    • Hi Barbara! These really are an all-year type of cookie, and I’m looking forward to making them for friends on GF diets, too. A chocolate allergy–oh, boy, that’s tough. I’m sorry, I don’t know of any other substitutions. Please let me know how they turn out with the carob powder.

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