Gluten Free SunButter & Jelly Ice Cream Sandwiches

COOKIES
1 cup SunButter® Creamy
1 large egg
1-1/2 cup sugar (divided)
1 teaspoon baking powder
1/2 teaspoon lemon juice
3/4 cup jelly or jam

ICE CREAM
1 (13.5 ounce) can full-fat coconut milk, cold
1/3 cup SunButter® Creamy
1/3 cup agave nectar
1 tablespoon pure vanilla extract
1/8 teaspoon salt

COOKIES
Heat oven to 350°F.

Line two baking sheets with parchment paper or silicon baking mats; set aside.
Combine the Sunbutter, egg, 1 cup sugar, baking powder and lemon juice in a mixing bowl and stir until well combined.

Pour the remaining 1/2 cup of sugar into a bowl.

Scoop out a tablespoon or two per cookie of the dough (a small ice cream scoop works well for this), roll into a ball and roll the ball into the sugar. Place the ball onto the prepared baking sheet. Repeat with the remaining dough, placing the cookies 2 inches apart.

Using a dinner fork, first stick the tines of the fork in sugar and then gently press the tines down on each ball to flatten. Turn the fork 90 degrees and gently press down again to make the traditional cross hatch pattern. Bake cookies for 12 minutes or until golden brown. Let cool on the pan for 5 minutes then place on a wire rack to finish cooling.

Once cool spread each cookie with a thin layer of jam or jelly on the flat side.

ICE CREAM
Combine all the ingredients in a blender and blend until smooth. Place ingredients in ice cream maker and process according to the manufacturer’s instructions. The ice cream should be creamy and firm when done.

To assemble, place a scoop of ice cream on a prepared cookie and top with another cookie, pressing down gently. Place in the freezer for at least an hour before serving.