Ice cream sandwich made from an almond cookie is one satisfying treat. And inexpensive to make on your own as you need a couple eggs and some almonds, plus stapes you proabably already have around your kitchen.
If you think about it, you bypass high sugar and you’ve made something delicious that impresses others… as they want one too!
A treat like this is filled with almond proteins — whole and pulverized into flour that’s fiber and healthy nut fats (mostly monounsaturated), plus healthy oil.
The ice cream middle filling is mostly eggs and milk.
And that’s it.
Most ice cream sandwiches couldn’t say that, but store bought ones could say a lot more in filler ingredients.
Making your almond biscuits, you mix together almond flour and some regular flour for these. And as a healthier alternative, I used light oil that you can do too.
You can find light extra virgin olive oil (or use melted coconut oil).
With your Vitamin D in milk and additionally Vitamin A, E, and K in egg yolk ice cream ingredients, the healthy fat in the almonds and cookie oil used helps your body better absorb the nutrition.
So the happy pairing of the cookie and ice cream is great in more ways than one!
By substituting oil, your cookies will not last as long as with butter out in room temps, but likely they probably will get gobbled up anyway or can be stored in the fridge for over a week and in the freezer for even longer. 😋
…But first you gotta get crackin’ and make the fun cookie biscuits!
The thin biscuits are fun to cutout with your cookie cutters or you can always cut squares or make circles from container tops.
Like most other cookies and biscuits, they take about 10-12 minutes to bake at 350°F/180°C. You’ll know when the sides begin to brown first.
The cookies may have imperfect, unique bubbly pocket rises like these, but no one will mind and that makes them cutely homemade.
I actually like them better that way reminding me of my imperfect baking skills (and imperfect nature)!
And they’re great eaten by themselves (with a cup of tea) or made into an ice cream sandwich.
Ice Cream Sandwich Almond Cookie
Ingredients
- 1 cup milk
- 2 egg yolks
- 1/4 tsp vanilla extract
Instructions
- Add milk and vanilla extract to a pot, and heat until you see a light boil (a few small boil bubbles). Then turn the heat off.
- Take the pot off the heat and let cool for a few minutes.
- Add your egg yolks to a separate mixing bowl and beat with sugar to emulsify until pale or lighter yellow color.
- Add slightly cooled mixture to egg yolks and constantly stir with quick motions (prevent curdling).
- When combined, set in refrigerator to cool down for about 15 minutes or longer.
- Prepare ice cream maker machine and bowl if you will be using one to set the soft serve ice cream. Take bowl out of freezer for about 30 minutes if it has been in the back of the freezer. Freezer temps vary but you want the bowl cold enough but e.g. not with frozen icicles on the sides but not water condensation. Tip: for the balance, have the bowl a little less cold because you can always freeze the ice cream back up in the freezer. And soft serve is more creamy, watery, and soft than ice cream.
- Prepare your almond cookies. Let cookies cool and then add ice cream to the backside of a cookie that will be the sandwich bottom. Use a spoon, ice cream scooper or you can pipe a decorative edge. Then add a cookie on top.
