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Chocolate Butterscotch Ice Cream Sandwiches | ofbatteranddough.com

Chocolate Butterscotch Ice Cream Sandwiches


  • Author: Rebecca Blackwell
  • Yield: 50 cookies (25 ice cream sandwiches) 1x

Description

Homemade Butterscotch Bourbon Praline Ice Cream sandwiched between tender, macaron-like chocolate almond praline ice cream sandwich cookies.


Scale

Ingredients

FOR THE ALMOND PRALINE:

  • 1 1/2 cups whole almonds, roughly chopped into large pieces
  • 1/3 cup sugar
  • 1 1/2 tablespoons butter
  • 1 tsp ground cinnamon
  • 1 1/2 teaspoons salt

FOR THE COOKIES:

  • 3 cups confectioners’ sugar
  • 10 1/2 tbsp cocoa powder
  • 3 tbsp unbleached all-purpose flour
  • 1/2 tsp salt
  • 7 large egg whites, at room temperature

FILLING:


Instructions

MAKE THE ALMOND PRALINE:

  1. Heat almonds, sugar, cinnamon, butter and salt in a heavy skillet over medium heat.
  2. Cook, stirring constantly, until almonds are toasted and sugar is completely melted and golden brown, about 15 minutes.
  3. Spread on aluminum foil or parchment paper and let cool completely. Break into small chunks.

MAKE THE COOKIES:

  1. Add the praline chunks to the bowl of a food processor along with 1/2 cup of the confectioners’ sugar and pulse until a fine meal forms.
  2. 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.
  3. 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.
  4. 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.)
  5. Fit a pastry bag with a large round piping tip and fill with cookie batter.
  6. 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.
  7. Heat the oven to 350 degrees.
  8. 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.
  9. Allow the cookies to cool completely on the pan before gently removing.
  10. 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.

*The cookies themselves can be stored in an airtight container at room temperature for up to 5 days.