Chocolate Almond Praline Ice Cream Sandwich Cookies with Homemade Butterscotch Ice Cream.
Homemade Butterscotch Bourbon Praline Ice Cream sandwiched between tender, macaron-like chocolate almond praline ice cream sandwich cookies.
I don’t know if you’ve noticed, but I’ve been away for the past few weeks. Every summer, my husband and I take a long motorcycle trip. This year’s trip spanned 17 days, took us through 18 states, and covered 6100 miles.
We spent evenings listening to live music in Nashville, Memphis, and New Orleans, watched a cousin get married in Maryland, visited family in West Virginia, rode the entire Blue Ridge Parkway and marveled at the beauty of the Appellation and Smokey Mountains, bought two gorgeous paintings from a talented street artist in Savanna, dipped our toes in the ocean in Florida, and gapped at the magnitude of the St. Louis Arch. We rode through 111 degree heat one day and driving rain the next. We experienced states we’d never visited and fell in love with cities we’d never heard of.
It was epic.
Now we’re back. And, I’m struggling to force myself back into a routine that involves more responsibility than deciding which direction to point the bike. Watching my husband get on the bike in the morning without me to go to work just seems wrong.
So, before we start talking about ice cream sandwiches…
Would you allow me to share a few shots from our trip?
Thanks for letting me share our trip with you, dear reader.
Now, let’s talk ice cream sandwiches, shall we?
These simple little chocolate almond praline cookies are the perfect complement to Butterscotch Bourbon Praline Ice Cream. But, they’re also delicious all on their own. They are kind of a cross between French macarons and brownies, somehow light, airy, and chewy all at once.
The batter is really simple to make, but does require a few hours of resting time, so plan ahead. I also like to keep these fairly small – about the size of an Oreo. Combined with a rich scoop of ice cream, they are the perfect 3 or 4 bite treat.
Of course, using Butterscotch Bourbon Praline Ice Cream in your ice cream sandwiches is just a suggestion. They’d be lovely with vanilla, coffee, chocolate, pistachio, butter pecan… or any other flavor that strikes your fancy.
Used in this recipe for ice cream sandwiches:
Other recipes you might like:
- Ice Cream Sundae Crepes
- Homemade Peach Ice Cream
- Frozen Yogurt with Strawberries, Lime and Orange
- Butterscotch Bundt Cake
- 1½ cups whole almonds, roughly chopped into large pieces
- ⅓ cup sugar
- 1½ tablespoons butter
- 1 tsp ground cinnamon
- 1½ teaspoons salt
- 3 cups confectioners' sugar
- 10½ tbsp cocoa powder
- 3 tbsp unbleached all-purpose flour
- ½ tsp salt
- 7 large egg whites, at room temperature
- 1 recipe Butterscotch Bourbon Praline Ice Cream, or any other flavor of ice cream
- Heat almonds, sugar, cinnamon, butter and salt in a heavy skillet over medium heat.
- Cook, stirring constantly, until almonds are toasted and sugar is completely melted and golden brown, about 15 minutes.
- Spread on aluminum foil or parchment paper and let cool completely. Break into small chunks.
- Add the praline chunks to the bowl of a food processor along with ½ cup of the confectioners' sugar and pulse until a fine meal forms.
- Add the remaining confectioners' sugar, cocoa powder, flour, and salt the the bowl of a standing mixer fitted with the whisk attachment. Mix on low speed just to combine. Add the egg whites and mix on low speed to moisten the dry ingredients. Increase the mixer speed to high and whip for approximately 8 minutes, until the whites are extremely aerated and shiny.
- Gently fold in the ground praline with a wooden spoon or rubber spatula. Cover the batter with plastic wrap and let sit at room temperature for 1 hour.
- Line 4 baking sheets with parchment paper. (If you don't have that many baking sheets, simply place the parchment paper directly on the counter to reload when pans free up.)
- Fit a pastry bag with a large round piping tip and fill with cookie batter.
- Pipe the batter into rounds that are approximately the size of an Oreo or Vanilla Wafer, leaving at least 1-inch between each cookie. Let the cookies sit, uncovered, at room temperature for at least 1-hour, and up to 2-hours, until a thin crust forms on the outside.
- Heat the oven to 350 degrees.
- Bake the cookies one pan at a time for 10 minutes. Rotate the pan and bake until the cookies appear dry on top and are firm on the sides, approximately 3-5 minutes longer.
- Allow the cookies to cool completely on the pan before gently removing.
- Sandwich the cookies together with a small scoop of ice cream and serve immediately, or wrap each ice cream sandwich separately and store in the freezer.