Cookie Taco Ice Cream Sandwich

Preparation

Preheat oven to 350°F.

Line two baking sheets with parchment paper. Set aside.

Prepare the cookie dough according to directions.

Divide the cookie dough into 8 balls. Place four cookie dough balls onto each prepared baking sheet, leaving at least 2 inches between each. Do not flatten the dough.

Bake for 15 to 20 minutes until edges are golden brown.

Let cool completely. Spread 1 Tbsp of chocolate hazelnut spread on the bottom of 4 cookies.

Then, spread 1 cup of ice cream on the bottom of the remaining 4 cookies.

Place in freezer for at least 1 to 2 hours. Meanwhile, add the chocolate chips and coconut oil to a microwave safe bowl.

Cook in 30 second increments until melted, stirring in between. Set aside.

Remove cookies from the freezer. Carefully cut each cookie in half. Top an ice cream half with the hazelnut spread half to make a sandwich. Repeat until 8 sandwiches are made, placing each back in the freezer if necessary.

Next, dip the flat end of each sandwich into the melted (but not hot) chocolate.

Garnish the rounded end with your toppings of choice.

Place back in the freezer on a parchment lined tray for another 1 to 2 hours until ready to serve.