Almond Cookie Ice Cream Sandwiches

Total Time:
30 min
10 min
20 min

12 regular-sized cookies, 4 ice cream sandwiches

  • Cookies:
  • 1 1/2 sticks lightly salted butter
  • 1/2 cup confectioners' sugar
  • 1 teaspoon almond extract
  • 1 cup all-purpose flour
  • 1/2 cup plus 1 teaspoon cornstarch
  • Pinch kosher salt
  • 1/4 teaspoon ground allspice
  • 1/2 cup finely ground pecans
  • Ice Cream Sandwiches:
  • 1/2 cup slivered almonds
  • 1 pint cherry vanilla ice cream, softened slightly
  • 1 (4 to 5-ounce) piece semisweet chocolate, grated
Watch how to make this recipe.
  • For the cookies: Preheat the oven to 350 degrees F.

  • In the bowl of an electric mixer fitted with the whisk attachment, cream the butter and sugar together until smooth and increased in volume, 5 to 8 minutes (alternatively, use a hand mixer). Add the almond extract.

  • Use a large strainer or sifter to sift together the flour, cornstarch, salt, and allspice. Remove the bowl from the mixer and use a spatula to mix in the dry ingredients. Stir until blended. Stir in the nuts.

  • Roll the dough into small balls and gently flatten them onto a baking sheet. They do not spread a lot, but leave some room in between them just in case. Bake in the oven until light brown, 8 to 10 minutes. Set aside to cool slightly before serving.

  • For the ice cream sandwiches: Preheat the oven to 350 degrees F.

  • Arrange the almonds in a single layer on a baking sheet. Place in the oven and cook until golden brown, 5 to 8 minutes. Remove from the oven and set aside to cool. (Alternatively, you can also brown the almonds in a large pan over medium-high heat).

  • Put the ice cream in a bowl and mash it with 2 wooden spoons so it softens up. Fold in the almonds and grated chocolate. Spread between 2 cookies.

  • Cook's Note: If making ice cream sandwiches, make the cookies a little thicker and larger.

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