For Peanut Butter Cookies

1. In the bowl of a stand mixer, cream together butter, peanut butter and brown sugar until light and fluffy, about 3 minutes.
2. Add egg and vanilla and mix until well combined.
3. In a separate bowl, whisk together flour, xanthum gum, baking soda and salt.
4. Add dry ingredients to the peanut butter mixture, mixing until barely combined.
5. Do not over mix.
6. Remove the bowl from mixer and refrigerate for 3 hours or overnight.
7. Once chilled, preheat oven to 350 degrees.
8. Line two baking sheets with parchment paper.
9. Using a 2 inch cookie scoop, scoop dough onto baking sheets, leaving space between.
10. Bake for 12 minutes or until edges are barely golden brown and center is still soft.
11. Cool on pan for 5-10 minutes before transferring to a wire rack to cool completely.
12. Freeze cookies for 1 hour before adding ice cream.

For Chocolate Coating

1. In a microwave safe bowl, combine chocolate chips and coconut oil.
2. Stir to combine.
3. Microwave in 30 second intervals until melted and smooth, stirring in between.
4. Let cool to room temperature.

Assembly

1. Place ice cream rounds or scoops on to the flat side of one cookie and top with a second cookie.
2. Freeze for 30 minutes to one hour.
3. Carefully dunk half of the ice cream sandwich into the cooled chocolate coating and allow the extra chocolate to drip into the bowl.
4. Chocolate will begin to set within 60 seconds.
5. Place ice cream sandwiches in freezer for one hour before serving.