ice cream sandwiches are literally the best way to eat cookies! you get to eat two cookies, filled to the edges with ice cream & pretend you are only eating one. when the summer heat (heatwave number.. i've lost count is coming for niagara this weekend) is in full force it can be hard to get the courage to turn on your oven, but this treat is worth it! i promise. plus, they only take about 10 minutes to bake.
instead of a traditional peanut butter cookie, i decided to go the almond route. almond butter, almond extract & bob's redmill super-fine almond flour. almond lovers unite! the super-fine almond flour yields the perfect texture to these cookies. i like to use a 50/50 mix of almond flour to all purpose flour because i am not gluten free. however in this recipe using 100% almond flour (same quantity) will work too.
these are honestly the best nut butter cookies i have made, so i recommend using this recipe for regular after school style cookies too. however, because it is summer, i couldn't stop at a plain old cookie! i had to take them to the next level which obviously involves ice cream & drizzling them in milk chocolate. i opted to use a vanilla bean gelato instead of vanilla ice cream, but whatever ice cream you choose is completely up to you! want to make homemade ice cream? go crazy. you won't regret it.
enjoy!
ingredients
- 1/2 cup unsalted butter
- 1 cup light brown sugar, packed
- 3/4 cup natural creamy almond butter
- 1 large egg
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1/2 cups bob's red mill all-purpose flour
- 1/2 cup bob's red mill super fine almond flour
- 1 pinch nutmeg
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup granulated sugar, for rolling
- 1/2 cup dark chocolate, melted & cooled
- 1 pint vanilla ice cream
directions
- in the bowl of a stand mixer fitted with the paddle attachment cream together the butter & sugar until fluffy, about 2 minutes.
- add the almond butter & beat until smooth.
- add the egg, egg yolk, vanilla extract & almond extract. beat until evenly incorporated.
- sift in the flour, almond flour, nutmeg, baking soda & salt. mix until dough comes together.
- using an ice cream scoop, shape into evenly sized rounds.
- roll each cookie in granulated sugar & place onto a cookie sheet two inches apart.
- using the back of a fork, squish down dough twice in a criss cross pattern.
- repeat until cookie sheet is full. place in the fridge to chill while you preheat the oven to 350 degrees.
- bake for 8 to 10 minutes, until the edges are golden brown. let cool to room temperature.
- drizzle with melted chocolate & place in the freezer for 60 seconds to set.
- scoop a generous portion of vanilla ice cream onto the back side of a cookie and top with a second cookie. gently squish down to shape.
- serve immediately or place back in the freezer until ready to serve!
