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Recipe

Almond-Chocolate-Chip and Orange Ice Cream Sandwiches

Servings: 12

Substituting almond butter in a traditional peanut butter cookie recipe gives an American favorite a modern upgrade. The flavor is more sophisticated and complex, and it can be enjoyed by those allergic to peanuts. If your almond butter has separated, be sure to stir it until smooth before adding to the batter.

Ingredients

For the orange ice cream

  • 21 oz. French Vanilla Ice Cream or 11/2 14-oz. containers store-bought vanilla ice cream
  • Finely grated zest of 1-1/2 large oranges (about 2 Tbs.)

For the cookies

  • 4 oz. (8 Tbs.) unsalted butter, at room temperature
  • 1 cup granulated sugar
  • 1 large egg, at room temperature
  • 1 cup unsalted almond butter
  • 6-3/4 oz. (1-1/2 cups) unbleached all-purpose flour
  • 1 tsp. baking soda
  • 1/2 tsp. kosher salt
  • 1/2 cup sliced or slivered almonds
  • 1/2 cup semisweet or bittersweet chocolate chips
  • 1/2 cup cacao nibs

Nutritional Information

  • Calories (kcal) : 550
  • Fat Calories (kcal): 350
  • Fat (g): 39
  • Saturated Fat (g): 17
  • Polyunsaturated Fat (g): 4.5
  • Monounsaturated Fat (g): 14
  • Cholesterol (mg): 115
  • Sodium (mg): 230
  • Carbohydrates (g): 46
  • Fiber (g): 5
  • Sugar (g): 28
  • Protein (g): 10

Preparation

Make the orange ice cream

  • Put an 8×8- or 9×9-inch pan in the freezer. If the ice cream was frozen after churning (or if you’re using store-bought ice cream), let it sit at room temperature for about 10 minutes to soften, then put it in the bowl of a stand mixer fitted with the paddle attachment. Add the zest, and mix on low speed just until combined. (Alternatively, mix the ice cream and zest in a bowl using a silicone spatula.) Spread the ice cream in the frozen pan, cover with plastic wrap directly on the surface of the ice cream, and freeze until scoopable, about 4 hours or overnight.

Make the cookies and assemble the sandwiches

  • Position a rack in the center of the oven, and heat the oven to 350°F.
  • In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl with a hand-held electric mixer), beat the butter and sugar until smooth. Mix in the egg until combined. Mix in the almond butter until smooth. Add the flour, baking soda, and salt, and mix just until smooth. Stir in the almonds and chocolate chips.
  • Line two large rimmed baking sheets with parchment. Scoop heaping tablespoons of dough (about 1-1/4 inches in diameter), and place them 2 inches apart on the prepared baking sheets.
  • Flatten the mounds slightly with your hands or the bottom of a glass. Bake until the cookies have browned lightly on the edges but are still soft in the middle, 12 to 13 minutes. Although they may seem underdone, they’ll firm up as they cool. Allow to cool completely. Refrigerate or freeze until ready to assemble the sandwiches.
  • Put the cacao nibs in a small bowl. Place 12 of the cookies bottom side up on a large rimmed baking sheet. Place a scoop  of ice cream on top of each cookie. Top with a second cookie, and gently press down on the top cookie to adhere the sandwiches together. Roll half of the edge of the sandwiches in the nibs. Assemble a few at a time, then put in the freezer until all the sandwiches are made. Freeze until ready to serve.

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