Almond Flour Cookies As A Base For Ice Cream Sandwiches
Ingredients
For the almond flour cookies:
Ingredients, For the almond flour cookies:
1 half of cups almond flour
1/2 cup granulated sugar
1/2 cup packed gentle brown sugar
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1 giant egg
1 teaspoon vanilla extract
For the ice cream:
1 cup unsweetened almond flour
1/2 cup granulated sugar
1/4 cup cornstarch
1/4 teaspoon salt
1/4 cup (1/2 stick) unsalted butter, chilly and reduce into small cubes
1 giant egg yolk
1 tablespoon chilly water
1 teaspoon vanilla extract
Instructions
For the almond flour cookies:
Preheat oven to 350°F (175°C).
Line a baking sheet with parchment paper.
In a large bowl, cream collectively the butter and sugar until light and fluffy.
Beat within the eggs one at a time, then stir within the Almond Flour Cookies With Chocolate Chip flour, baking powder, and salt.
Drop the dough by rounded tablespoons onto the prepared baking sheet, spacing them about 2 inches aside.
Bake for 10-12 minutes, or until the edges are golden brown.
Let cool on the baking sheet for a couple of minutes before transferring to a wire rack to cool utterly.
For the ice cream:
Instructions for the Ice Cream:
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To assemble the ice cream sandwiches:
To assemble the ice cream sandwiches:
- Take two cookies and spread a layer of ice cream on one cookie.
- Top with the second cookie and gently press right down to sandwich the ice cream.
- Wrap the ice cream sandwiches individually in parchment paper or plastic wrap.
- Freeze for at least 1 hour before serving.