Ice Cream-Stuffed Cookie Dough
Line a large cookie sheet with parchment paper. Use a small cookie scoop to scoop individual scoops of the Halo Top onto the cookie sheet. Freeze for 4+ hours or overnight.
In a large bowl, stir together the almond butter, maple syrup, vanilla extract, oat flour, and mini chocolate chips until even.
Line a small baking sheet with a sheet of parchment paper and place in the freezer. Place a silicone baking mat on your counter. Place the cookie dough on top. Roll it out with a rolling pin until about ¼” thick.
Use a 3½” cookie cutter to cut circles out of the cookie dough.
Working quickly, take one frozen scoop of Halo Top and place it in the center of the cookie dough circle cutout. Wrap the ice cream with the cookie dough. Once completely sealed up, place on the baking sheet in the freezer. Repeat this until with the rest of the cookie dough. Re-roll the dough scraps and until all the dough is used up.
Freeze for 4+ hours before serving. Enjoy!