Chocolate Dipped Cookie Dough Ice Cream Sandwich

For the Cookie Dough

Preheat oven to 350 degrees F.

Spread flour on a foil or parchment-covered baking sheet and bake for 5 minutes. (This helps to remove the raw flour taste.) Set aside.

In the bowl of a stand mixer or with a hand mixer, cream coconut oil and sugars.

Turn the mixture off and stir in LACTAID® Reduced Fat 2% Lactose-Free Milk and vanilla extract.

Stir flour into the mixture until completely absorbed, then stir in non-dairy chocolate chips until combined.

Line a 9x13-inch baking sheet with lightly oiled waxed paper. Press the dough into a pan and place another piece of lightly oiled wax paper over the top (oiled side down against the dough.)

Place another baking sheet over the wax paper and press down hard all over. Dough should be an even layer, about ¼-inch thick. Freeze dough sheets until firm, about 1 hour.

For the Sandwich

Peel the top layer of waxed paper off the dough. Gently cut the dough in half.

Scoop the LACTAID® Lactose-Free Salted Caramel Ice Cream onto one half of the dough. Spread in an even layer over the dough sheet.

Carefully top with the second dough sheet, pressing down gently into the ice cream.

Cover the entire slab with plastic wrap and place the sandwich sheet back in the freezer overnight to firm.

Remove the ice cream sandwich from the freezer, allow to sit for 5 minutes.

Using a serrated knife, cut the sandwich into 6 even squares and place back in the freezer, until ready to dip.