Cocktail Recipes, Spirits, and Local Bars

Toasted Almond Ice Cream Sandwiches

Toasted Almond Ice Cream Sandwiches

Ingredients

  • 1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon instant espresso powder
  • 2 pints mocha almond fudge ice cream

Recipe Preparation

  • Preheat oven to 400°F. Line baking sheet with parchment paper. Cut pastry into thirds lengthwise along folds, then cut each strip crosswise into 4 pieces. Arrange squares on prepared sheet, spacing apart. Whisk sugar, cinnamon, and espresso powder in medium bowl. Add almonds and egg white; stir to coat. Spread almond mixture atop squares, dividing evenly.

  • Bake pastry squares until tops are golden around edges, 18 to 20 minutes. Cool completely. Using serrated knife, cut each piece horizontally in half. Spread 1/3 cup ice cream over each pastry bottom, then press on top to adhere. Freeze until ice cream is hard, about 1 hour.

Recipe by The Bon Appétit Test KitchenReviews Section

Toasted Coconut Caramel Ice Cream Sandwiches

And you’re in luck because you can make these as easy or advanced as you like by making everything from scratch or going 90% store bought

The cookie for the sandwich is really the star of the show here, so you definitely have to make at least that recipe.

But the ice cream, caramel and whipped cream can be store bought

Which means you can be eating these delicious ice cream cookies in less than 1 hour!

Listed below is the recipe for the vegan caramel sauce and for the cookie

If you want to make your own vegan Ice Cream you will have to search for another recipe since I have not really gotten into making much ice cream here on my website

I think there are just so many great options available at the supermarket nowadays that I cannot beat any of them in time, taste or value!


Ice Cream Sandwich Recipes: The Defining Dessert of Summer

Cookies and ice cream are two favorite desserts, so it's no surprise that the marriage of these two, ice cream sandwiches, is such a winning combination. Remember running across the beach as the musical ice cream truck came rolling across the gravel parking lot? You'd grab an ice cream sandwich for $1 and peel away the paper wrapper as the soft chocolate wafer stuck to your fingers. Experience that same nostalgic feeling with these homemade versions of the childhood classic. Ice cream sandwiches will win the sweet tooth in everyone.

While you can certainly follow recipes for our favorite summer dessert, consider improvising and creating your own unlikely match. Sandwich together mild, not-too-sweet green-tea ice cream between crunchy, kicky ginger cookies. Count on it to bring unexpected fun and flavor to any get together. If you're more of a traditionalist, these Classic Ice Cream Sandwiches will hit the spot, as will a twist on the ultimate chocolate and mint combo, grasshopper pie. We also like the Coconut and Almond Ice Cream Sandwiches pictured here. Made with two kinds of homemade cookies&mdashchocolate and chocolate-chocolate chunk&mdashand store-bought coconut ice cream or sorbet, it's a simple but satisfying combination to put together. Finish with this spectacular edging of candied almonds or toasted coconut.

For a fruity taste of summer, consider making Lemon-Spice Ice Cream Sandwich or a lighter Ice Cream Sandwich with Raspberry Frozen Yogurt, which combines adult tastes in a kid-sized snack. If you really want to wow, smoosh together two fan-favorites in the form of our Ice Cream Waffle Sandwich (yes, really!).

The best part of all these desserts is that they're the ultimate make-ahead, freezer-safe delight. Pro-tip: for easy scooping, soften the ice cream slightly. Then press between the cookies and serve, or re-freeze until firm, if desired.


Toasted Almond Cookies - 32 Cookies

Use these cookies to make ice cream sandwiches with Mocha Toffee Ice Cream.

Yields

Ingredients

2 cups all-purpose flour 1 teaspoon baking powder ½ teaspoon salt ½ pound unsalted butter, at room temperature 1&frac13 cups granulated sugar, divided 1 large egg 1 teaspoon vanilla extract 1 teaspoon almond extract ½ cup chopped toasted almonds

Nutritional information

Calories 125 (49% from fat) &bull carb. 15g &bull pro. 1g &bull fat 7g &bull sat. fat 4g &bull chol. 22mg &bull sod. 47mg &bull calc. 9mg &bull fiber 0g

Instructions

Arrange oven racks to upper and lower middle positions. Preheat oven to 375° F. Place flour, baking powder, and salt in a small bowl and stir to combine reserve. Line baking sheets with parchment paper. Place butter and sugar in a large mixing bowl. Using a Cuisinart® SmartPower&trade Hand Mixer, cream butter and one cup of the sugar, using medium speed, until light and fluffy, about 3 minutes. Scrape the bowl. Add egg and extracts beat on low speed until combined, about 30 - 40 seconds. Add reserved dry ingredients and toasted almonds to the bowl. Beat on low speed until just combined, 30 - 40 seconds. Place the remaining sugar in a shallow bowl. Measure dough into walnut-size pieces, about 1½ tablespoons each. Roll each piece into a ball using palms of your hands and roll in remaining granulated sugar. Place on baking sheets about 2-inches apart. Flatten balls using the bottom of a drinking glass until they are about ½-inch thick. Bake in preheated oven, about 10-12 minutes, reversing the cookie sheets after 5 minutes, until edges of cookies are pale golden and tops are crackled. Cool on baking sheets for 2 - 3 minutes. Transfer to a rack to cool completely.


Franny’s Toasted Almond Gelato

Somewhere along the way, I lost interest in making ice cream. I didn’t lose interest in ice cream, just making it. So if I were to have a dinner party, I might make brownies and hot fudge sauce for brownie sundaes (as I did for an upcoming episode of The Clean Plate Club), but I’d buy the ice cream at the store and that was that. I was happy. I’d been there and done that with ice cream. But then a cookbook showed up from one of my favorite restaurants in all of New York (maybe in all the land), Franny’s, and there at the back was a recipe for one of the best ice cream/gelato concoctions I’ve ever tasted: their toasted almond gelato.

Franny’s toasted almond gelato isn’t just a thing you eat for dessert, it’s a spiritual/emotional journey that begins with memories of the Good Humor toasted almond bar and ends with a trip to Italy. I knew I had to make it.

It’s a very unusual recipe for gelato (or ice cream) in that there’s no egg involved. Most of the ice creams I’ve made in the past involve creating a custard with eggs and then churning it in an ice cream maker. Here? You thicken milk and cream with Xanthan gum, the kind of ingredient you find on the side of a cereal box. What’s it doing in a cookbook that emphasizes the importance of shopping locally and seasonally?

Well, turns out Xanthan gum is a powerful thickener that allows you to highlight the clean, clear flavors of the milk and cream that you use. It totally changes the mouthfeel of the gelato, which normally coats the tongue like a custard this one kind of sits on your tongue and melts, though–and I’ll get to this in a bit–I feel like the recipe could’ve used a little less Xanthan.

First, though, you make a praline with almonds. That means you basically cook sugar until it’s caramel, add butter, baking soda…

And, at the end, almonds. Then you pour those on to a parchment lined cookie sheet.

Once that stiffens up, you smash it up with a hammer or rolling pin and then pulverize it further in a food processor.

Then you make your gelato base by cooking the milk, cream and Xanthan gum with sugar until it’s thick.

Then you stir in almond extract and, if you can find it, almond grappa. I couldn’t find almond grappa so I just used a little more almond extract. It worked great.

Refrigerate that until it’s cold and then churn it.

You stir in your praline, freeze it up and in a few hours you have scoopable, life-changing toasted almond gelato.

Well life changing except for the fact that the texture was just a little too viscous for me. That’s a nice way of saying it reminded me–just a little bit–of snot. BUT: the flavor was killer good. Like, just as good as Franny’s good except for the missing almond grappa but really, I wouldn’t have known that was missing if I hadn’t made it myself. Everyone who had this loved it and I was the only one who kept bringing up the snot factor. So, my advice? Look at the recipe below, which is the one from the book, and maybe use a little less Xanthan gum. See what happens. My hunch is that it will still thicken up and be wonderful.

And this gelato is wonderful. It’s all gone, it’s that wonderful. I could’ve eaten the whole tub myself kind of wonderful. So spread forth, find yourself some Xanthan (they have it at Whole Foods) and be inspired to make gelato. It’s the kind of recipe that makes me excited to make ice cream again.


10 Brilliant Ideas for Ice Cream Sandwiches

We all scream for it. but these five sumptuous suggestions from Natasha Case, CEO of hip ice cream company Coolhaus (cool.haus for stores), will have you savoring in sublime silence.

Coolhaus Balsamic Fig and Mascarpone Ice Cream + Chocolate Chip Cookies
"The flavor profile is very European, and the mix of chewy figs and sticky balsamic swirl makes for a complex twist."

Coconut Ice Cream + Shortbread Cookies
"The richness of both the coconut and the buttery cookies creates the ultimate indulgence."

Mango Sorbet + Soft Ginger Cookies
"The spice of the ginger cuts the sweetness of the mango you wind up with a tropical flavor that's so refreshing."

Mint Chocolate Chip Ice Cream + Double Chocolate Cookies
"With a mint filling, you get an extra-cooling treat, while dark chocolate ensures that it's decadent but not too sugary."

Strawberry Ice Cream + Snickerdoodles
"This combo is reminiscent of strawberry shortcake."

They don't call fruit nature's candy for nothing: Peaches pump up the flavor (and texture) with no added sugar.

Chocolate lovers will appreciate this chilled-out version of the campfire classic. If you're a certified chocoholic, you can swap the marshmallows for crushed Oreos.

Tangy Greek yogurt gets hugged by two crisp cinnamon grahams in this lighter take on a Floridian favorite.

Think of these rich beauties as handheld brownie sundaes—and a rewarding use of your time.

Photo: Gallery Stock/The Vorhees

Blackberry sorbet lends lightness to this luscious chocolaty stack—a frosty fantasy come true.

Want a 'wich that wows? Take a tip from Katie Jacobs, entertainment expert and author of So Much to Celebrate, and serve your ice cream between two of these unexpected goodies.

Waffles
"Belgian waffles are a home run," Jacobs says. "They're airier than cookies but not as sweet." She recommends rolling the sides of your sandwich in chopped pistachios for extra texture. If you don't want to make your own waffles, Birch Benders' new Paleo Toaster version ($4 BirchBenders.com for stores) achieves the right crispy chewiness.

Mini Pies
Make mini berry or cherry pies: Top a 3-inch round piece of store-bought pie dough with pie filling, top with another piece of pie dough and crimp the edges before baking at 375° for 15 minutes. "It's like pie à la mode— a Southern staple," Jacobs says.

Oatmeal Cookies
They're often overlooked, but their hearty texture is so satisfying with ice cream. "And if you add cinnamon to your cookie batter, they'll make coffee flavors pop," Jacobs says. "Dip half the sandwich in melted chocolate to take them over the top."

Macarons
Update the iconic French dessert by replacing the cream filling with ice cream. Says Jacobs, "Pistachio, coffee or raspberry macarons filled with corresponding ice cream flavors become little bites of frozen heaven."

These new plant-based offerings make fine fillings for your sandwich creations.


Toasted Almond Ice Cream Sandwiches - Recipes

Preheat the oven to 350°F. Spread the sliced almonds on a baking sheet and bake until lightly toasted, about 6 to 8 minutes. Set aside to cool to room temperature.

Place the yolks in a large mixing bowl. Cover the bowl with plastic wrap and set aside until ready to use.

In a medium pot, bring the milk, cream, salt, and ¼ cup of the sugar to a rolling boil, stirring continuously.

Whisk the remaining sugar into the bowl of yolks until smooth. Gently temper the yolks by slowly adding the hot milk mixture, while whisking constantly. Place the bowl of ice cream base over another bowl of ice water and stir until cooled to room temperature. Add the vanilla bean paste and the almond extract to the ice cream base and stir.

Freeze the mixture in an ice cream machine according to the manufacturer’s directions until ice cream has a smooth, soft-serve-like texture. Remove the ice cream from the machine and fold in 1 cup of the toasted almonds into the ice cream. (Reserve the remaining 1 cup of toasted almonds for garnishing.) Transfer the ice cream to an airtight container and store in the freezer for about 12-24 hours before serving.

Notes:

Recipe by Pastry Chef Jenny McCoy

  • 200 grams sliced almonds, divided
  • 5 large egg yolks
  • 355 ml whole milk
  • 355 ml heavy whipping cream
  • ¼ teaspoon fine sea salt
  • 100 grams granulated sugar, divided
  • 1 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste
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  • 1 teaspoon Nielsen-Massey Pure Almond Extract
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  • 8 small or 4 large croissants

Directions

Preheat the oven to 176°C. Spread the sliced almonds on a baking sheet and bake until lightly toasted, about 6 to 8 minutes. Set aside to cool to room temperature.

Place the yolks in a large mixing bowl. Cover the bowl with plastic wrap and set aside until ready to use.

In a medium pot, bring the milk, cream, salt, and 50 grams of the sugar to a rolling boil, stirring continuously.

Whisk the remaining sugar into the bowl of yolks until smooth. Gently temper the yolks by slowly adding the hot milk mixture, while whisking constantly. Place the bowl of ice cream base over another bowl of ice water and stir until cooled to room temperature. Add the vanilla bean paste and the almond extract to the ice cream base and stir.

Freeze the mixture in an ice cream machine according to the manufacturer’s directions until ice cream has a smooth, soft-serve-like texture. Remove the ice cream from the machine and fold in 1 cup of the toasted almonds into the ice cream. (Reserve the remaining 1 cup of toasted almonds for garnishing.) Transfer the ice cream to an airtight container and store in the freezer for about 12-24 hours before serving.

Notes:

Recipe by Pastry Chef Jenny McCoy

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Equipment

Kitchen Scale for Ingredients (Recommended)

Two 9 by 13 by 1-inch Baking Sheets (quarter sheet pans)

Parchment Paper
Silicone Mats (Parchment can be used instead)

Stand Mixer (Optional, but recommended)

Offset Spatula

Balloon Whisk

Instant Read Thermometer

Recipe Summary

  • 3 cups mint chip ice cream and/or toasted almond fudge ice cream, softened
  • 1 ounce unsweetened chocolate, cut up
  • 1 teaspoon instant coffee crystals
  • ¼ cup shortening
  • ¼ cup butter
  • ¼ cup granulated sugar
  • ¼ cup packed brown sugar
  • ½ teaspoon ground cinnamon
  • 1 egg
  • ½ teaspoon vanilla
  • 1 ¼ cups all-purpose flour
  • ½ cup finely chopped almonds

Line a 9-inch round baking pan with foil. Spread softened ice cream in pan. Cover with plastic wrap or waxed paper and freeze about 2 hours or until firm.

Meanwhile, in a small saucepan combine chocolate and coffee crystals. Cook and stir over low heat until chocolate is melted. Set aside.

In a large mixing bowl beat shortening and butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, brown sugar, and cinnamon. Beat until combined, scraping sides of bowl. Beat in egg and vanilla until combined. Beat in as much of the flour as you can. Stir in remaining flour by hand. Divide dough into two equal parts.

Stir chocolate mixture into one portion of dough. Stir chopped almonds into remaining dough.

Shape each portion of dough into a log that is 2 inches in diameter and about 4 inches long. Wrap in plastic wrap or waxed paper chill 5 to 24 hours. Cut each log into 1/4-inch thick slices. (Or, omit shaping dough into logs and simply wrap and chill dough 1 to 2 hours or until easy to handle. Roll chilled dough 1/4 inch thick on a lightly floured surface. Cut with a 2-inch round cutter.)

Preheat oven to 375 degree F. Place cookie rounds 1 inch apart on an ungreased cookie sheet. Use a meat mallet to gently create a design on top of each cookie. Bake for 8 to 10 minutes or until edges are golden. Transfer cookies to wire rack let cool.

Remove plastic wrap or waxed paper from ice cream. Lift the ice cream from pan using the foil. With a 2-inch scalloped or round cutter, cut out 12 rounds of ice cream. Place an ice cream round on the flat side of half of the cookies. Top with the remaining cookies, flat side toward ice cream. Wrap each ice cream sandwich securely in plastic wrap and freeze for 2 hours . Makes 12 ice cream sandwiches.


51 toasted almond muffins Recipes

Toasted Almond Muffin

Toasted Almond Muffin

Sesame and Honey Almond Muffins

Sesame and Honey Almond Muffins

Just Peachy Almond Muffins

Just Peachy Almond Muffins

Cherry-almond Muffins 1747 Circa

Cherry-almond Muffins 1747 Circa

Almond Muffins with Gooey Fig Center

Almond Muffins with Gooey Fig Center

Almond-Chocolate Marble Muffins

Almond-Chocolate Marble Muffins

Orange Almond Honey Muffins

Orange Almond Honey Muffins

Almond And Chocolate Clusters

Almond And Chocolate Clusters

Boysenberry Banana Muffins

Boysenberry Banana Muffins

Stinson Beach Blueberry Muffins

Stinson Beach Blueberry Muffins

Almond Citrus Muffins

How to Make It

Place nuts in a food processor process until ground. With processor on, drizzle oil through food chute process 30 seconds or until almost smooth. Combine almond mixture, sugars, and butter in a bowl beat with a mixer at medium speed 1 minute or until well blended. Add vanilla and egg beat to combine. Weigh or lightly spoon flour into a dry measuring cup level with a knife. Combine flour, rosemary, baking soda, and 1/8 teaspoon fleur de sel. Add flour mixture to sugar mixture beat at low speed just until combined. Chill 15 minutes.

Divide dough into 24 portions (2 teaspoons each) roll each into a ball. Arrange 12 balls on each of 2 baking sheets lined with parchment paper. Flatten each into a 1 1/2-inch circle. Sprinkle 12 circles with remaining 1/4 teaspoon fleur de sel, pressing gently to adhere. Bake at 375° for 9 minutes or until lightly browned. Cool on wire rack.

Turn 12 unsalted cookies upside down spread about 2 1/2 tablespoons ice cream over each. Top with 12 salted cookies. Freeze 2 hours or until firm.


Watch the video: Mocha Almond Ice Cream. No Churn Ice Cream. Easy Homemade Ice Cream (December 2021).