Pretty Delicious Life

For the Cookies
1 In a large mixing bowl, whisk together flour, baking powder, and baking soda until fully combined.
2 Beat butter, sugars, vanilla extract and salt until creamy in a stand mixer or with an electric hand mixer.
3 Add eggs to mixer one at a time scraping the edges of the bowl to ensure all is well incorporated.
4 Slowly add dry ingredients to the wet ingredients and mix on low speed until fully incorporated.
5 Add chocolate chips and fold in with a rubber spatula.
6 Cover the bowl with a kitchen towel and refrigerate 2 hours up to overnight prior to baking. 
7 When you are ready to bake, preheat oven to 350 and scoop out cookies onto parchment lined baking sheet.
8 Bake for 15-18 minutes or until cookies are golden brown.
9 Optional: sprinkle with sea salt just before serving.
For the Homemade Ice Cream
1 Over low heat, pour canned coconut milk + cream into a small pot, whisking until smooth. Allow to heat but not fully boil.
2 While still heating, stir in vanilla, pinch of salt, and gelatin whisking again to combine.
3 Pour ice cream base into heat proof container, cover and allow to set in the fridge about 45 mins.
4 Once the coconut mixture is cool, add to frozen bowl of ice cream maker + churn according to machine instructions.
5 Scoop ice cream onto cookies and sandwich. Store in the freezer in a ziplock bag.