Last weekend, the boys were watching the Pro Bowl game, so I thought I would busy myself in the kitchen and bake those crispy almond cookies. As usual, they were walking back and forth to the kitchen, filling bowls of ice cream and stealing cookies as they came out of the oven. A light bulb went off in my head, and I thought, why not make this into a TV-watching-friendly dessert without the need for spoons and bowls?
My Almond Cookie Ice Cream Sandwiches were born. I remember Mom always had a cup of coffee with her cookies, so in memory of her, I used coffee ice cream for the filling. I also made some with Talenti’s Sea Salt Caramel gelato. You can get creative and experiment with your own ice cream choice, but give my combinations a shot first because they're delicious and you won't be disappointed. I enjoyed every bite of of these cold treats. Okay, I'll admit it. I had both ice cream sandwiches!
¾ cup butter
½ cup brown sugar
½ cup granulated sugar
1½ T cinnamon
1 tsp. baking soda
2 ¾ cup flour
¼ tsp. salt
¼ cup sliced almonds
2 pints Haagen-Dazs coffee ice cream
2 pints Talenti sea salt caramel gelato
Beat butter with a mixer on medium speed. Add sugars and beat until fluffy. Beat in egg until well combined. Mix dry ingredients in a separate bowl. Add flour mixture a little at a time and beat on low speed until well blended. Then beat in almonds until well distributed. The dough will be crumbly.
Cut a large sheet of plastic wrap and lay on counter. Scrape out dough onto the plastic wrap. Fold the plastic wrap over the dough. Press and mold dough into a 2½-inch log. Chill in refrigerator for 3 hours. Dough can be chilled overnight. When ready to bake, preheat oven to 425 degrees. Using a sharp knife, cut dough into ¼-inch slices. Place on a parchment lined cookie sheet 2 inches apart. Bake for 9 to 10 minutes or until browned.
To prepare sandwiches, put a scoop of ice cream on the bottom side of a cookie. Place another cookie on top of ice cream and press down. Store in freezer.
Recipe by Gale