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Homemade Ice Cream Sandwiches
These are downright wicked, so chocolaty and nutty. The addition of the almond meal is what makes them. Make sure to use brown sugar because it helps moisten the dough a little. I created this recipe specifically for use in ice cream sandwiches because they are hearty enough to stand up to melting ice cream goodness.
For the chocolate chips, I like to buy those giant bars of chocolate, which I cut (or hammer) into tons of pieces. I love the random sizes. It makes for more fun when you are eating the cookies, sometimes you get an extra big chunk and it's a fiesta.
Making cookies is so easy that I can't understand why anyone would buy them or stomach those nasty tubes of chemical dough at the grocery store. You can use any cookie recipes you want (or meringue) and any ice cream too (or sorbet). The combinations of flavors and styles are endlessly delicious. Both cookies and especially ice cream are two of my favorite indulgences.
INGREDIENTS
| 1/2 cup | butter, at room temperature |
| 3/4 cup | brown sugar |
| 1 | organic egg, at room temperature |
| 1/4 tsp | salt |
| 1/2 tsp | vanilla |
| 1/4 tsp | almond extract |
| 1 1/4 cup | all purpose flour |
| 1 cup | almond meal |
| 1 cup | chocolate chips |
| 1/2 cup | walnuts |
| 1 pint | organic ice cream of your choice |
PREPARATION:
Method
- Preheat your oven to 375 degrees and place your oven rack in the middle.
- In a big bowl cream together your butter and sugar with a beater, whisk, or an electric mixer until it is well combined and creamy.
- Crack in the egg and beat for another minute or so.
- Next, add your salt, vanilla, and almond extract. Almond extract is wildly potent so don't add extra.
- Continue to beat the dough while adding your flour in three stages until well incorporated. Beat in the almond meal. The batter is going to get thick now, don't over mix, but just bring all the wet and dry ingredients together.
- Add your chocolate and nuts. If you are aiming to make ice cream sandwiches you should make bigger sized cookies. Use a tablespoon or your hand and scoop up some dough and arrange on a cookie sheet. Flatten the dough down with your hand.
- Pop the sheet in the oven and bake for 10 or 12 minutes--every oven is different so it's hard for me to tell you exactly when they'll be done. When done they will be glistening on top with an amazing nutty aroma and just a tiny bit browned on the bottom.
- Take the cookies off the baking sheets to avoid further cooking and cool them on a wire rack or a plate.
- Once the cookies are cooled, look them over and find the matches--try to get cookies with near identical diameters in size so they'll be more even and equal when combined. It's a sandwich after all.
- Spread a couple tablespoons of organic ice cream onto one side of a cookie and press its match on top (it helps to let the ice cream warm up and soften a little). Quickly wrap the sandwich in plastic wrap and pop in the freezer until ready to serve and eat.
Watch the video:
Organic A to Z: I is for Ice Cream Sandwiches