Procedure

To make the Chocolate Chip Cookies: Preheat oven to 325 degrees F and line a large baking sheet with parchment paper.

In medium bowl, whisk together flour, baking soda, egg replacer, salt, and cinnamon. Using an electric mixer, beat the margarine, sugar, brown sugar, water, and vanilla until fluffy. Stir in the flour mixture ½ cup at a time, and then add 1 cup chocolate chips.

Scoop about 2 tablespoons of dough at a time onto the prepared baking sheet and flatten it with the palm of your hand. Repeat with remaining dough, leaving about 2 inches between each cookie. Bake for approximately 12 to 18 minutes, until the edges begin to brown and the center of the cookie is a nice golden color. Remove from oven and let cool completely.

To make the Vanilla Ice Cream: Blend coconut milk, almond milk, agave, oil, vanilla, salt, and xanthan gum in a blender until smooth. Chill in the refrigerator for 3 to 4 hours. Once the ice cream base is chilled, run it in an ice cream maker according to machine instructions. Store in freezer, wrapped tightly with plastic wrap touching the top of the ice cream.

To assemble the Ice Cream Sandwiches: Let the ice cream soften in the refrigerator for about 15-30 minutes. Sandwich 1 scoop of ice cream between 2 cookies and freeze. Repeat with all remaining cookies. While the sandwiches firm up in the freezer, melt chocolate chips in a double boiler or microwave.

Dip half of each ice cream sandwich in the melted chocolate and roll in desired topping until coated. Refreeze immediately.