White Chocolate and Strawberry Ice Cream Sandwiches

• Preheat your oven to 350°F (175°C). Line 2 cookie sheets with parchment paper.
• In a small bowl, whisk together the dry ingredients - 2 ¾ cup all-purpose einkorn flour,1 tsp baking soda, and 1 tsp pink Himalayan salt
• In a separate large bowl combine your wet ingredients- cream together the 1 cup organic butter melted, ¾ cup organic brown sugar, ¾ cup evaporated sugar, and 2 tsp organic vanilla extract. Mix until light and fluffy.
• Beat in the 2 large egg until well combined.
• Gradually add the dry ingredients to the wet mixture, stirring until just combined.
• Fold in the 1 cup white chocolate chips and 1 cup freeze dried strawberries until evenly distributed throughout the dough.
• Using a 2 tbsp cookie scoop, scoop the dough onto the prepared baking sheet lined with parchment paper, spacing them at least 2 inches apart.
• Bake for around 9-11 minutes, or until the edges are just a touch of light brown.
• Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Ice Cream Sandwiches

• Freeze the cookies at least 2 hours on a parchment lined baking sheet.
• Let the ice cream tub sit out about 20 minutes to soften
• Flip the cookies upside down. Scoop 1 large scoop of ice cream onto half of the cookies.
• Place the non ice cream cookie on top and smooth to where the ice cream is about an inch thick.
• Place back in the freezer for an hour.
• At this point you can wrap individually with parchment paper and place in a large freezer safe Ziploc and place in the freezer or eat!