Okay, that is the longest name for a recipe….I was going to say chocolate almond gluten free, but shortened it some…..
When I made the ice cream, I also kinda fell in love with it. So that is when the idea for ice cream sandwiches started coming into my brain. Since you all are chocolate lovers out there, a chocolate cookie was totally in order here. THEN on Saturday I decided almond flour would compliment the ice cream flavors perfectly.
If you missed the cherry almond ice cream, here is my first experience with delicious homemade ice cream!
This recipe is adapted from The Gluten Free Almond Flour Cookbook, one of my favorite gluten free cookbooks! The recipe is gluten free and vegan, but because I added honey it is now only gluten free. In the description of the recipe in the cookbook, it actually says it creates a perfect sandwich cookie! So there ya go, this is a perfect compliment to a cherry almond ice cream sandwich then!!!
A chewy, chocolatey cookie!
30 minsPrep Time
12 minsCook Time
Preheat oven to 350 degrees Fahrenheit, place parchment or silpat on baking sheet.
In medium bowl, mix together almond flour, sea salt, baking soda, arrowroot powder, and cocoa powder.
In small bowl mix together the olive oil, honey, and almond extract.
Mix together the wet and dry ingredients. Place about a tablespoon of batter for each cookie on the baking sheet. You can use more or less batter, depending on the size of your ice cream cookie you will be making.
Bake the cookie for 10-12 minutes, depending on size and type of oven you use. The cookie should look dry and may crack when it is done. Let them cool completely.
To assemble sandwiches, let ice cream soften at room temperature for about 20-30 minutes. Place a large scoop of ice cream on cookie, spread out carefully with a spatula, and top with second cookie. Place in freezer for about one hour or longer.
This recipe made about 22 cookies, but again it depends on how big you want them.
The cookie can be a bit messy with the sandwich…..BUT I believe a ice cream sandwich IS supposed to be messy, right? The chocolate cookie is medium on sweetness, and even hubby wanted it sweeter. Then when you add the sweet ice cream, it is plenty sweet enough for sure. AND you get your chocolate fix all in one shot, PERFECT!!!
I think my next adventure with the fun ice cream maker is going to be watermelon sorbet. When I was traveling last week for work, I passed a sign that said, “Watermelon Capital of the World!” So of course I stopped and picked up some, I mean you kinda have to. Stay tuned for that refreshing, and fun treat!
Do you love ice cream sandwiches, or just a big bowl of delicious ice cream?