Almond Cookie Shells For Ice Cream Food

OATMEAL MOVIE COOKIE ICE CREAM SANDWICHES

Steps:

• Place an oven rack in the middle position. Preheat the oven to 350 degrees F.
• Line 2 baking sheets with parchment paper or a silicone mat and set aside.
• Place another baking sheet, plate or airtight container in the freezer.
• In a large bowl, whisk together the almond butter, brown sugar, coconut oil, granulated sugar vanilla, cinnamon and salt in until creamy, about 30 seconds. Add the eggs one at a time, whisking well after each addition. Add the oats and baking soda and mix to combine. Add the popcorn, chocolate-covered raisins, nonpareils and candy-coated chocolates. Using a rubber spatula, gently fold in until evenly incorporated.
• Scoop 1/4-cup-sized balls of dough (about the size of a plum) onto the baking sheets 2 inches apart (see Cook's Note). Dot each cookie with a few pieces of popcorn and candy. Sprinkle each with a pinch of flaky salt, if desired. Bake until lightly browned and just set in the center, begin checking for doneness at 14 minutes. These cookies have a tendency to spread into uneven blob shapes in the oven, so I like to shape them back into circles as soon as they come out of the oven using an inverted bowl on top of the cookies to gently curve the edges back into alignment. Let cool on the pan completely (well, enjoy one or two while they're still warm but then let the rest cool on the pan).
• While the cookies cool, remove the ice cream from the freezer to slightly soften. Scoop 1/3 cup of ice cream onto the flat, bottom side of half the cookies. Top with another cookie and gently press down to flatten. Place the ice cream sandwich in the freezer on the cold baking sheet, plate or container. Repeat with the remaining cookies and ice cream.
• Keep frozen until ready to enjoy!

ALMOND COOKIE ICE CREAM SANDWICHES

Steps:

• For the cookies: Preheat the oven to 350 degrees F.
• In the bowl of an electric mixer fitted with the whisk attachment, cream the butter and sugar together until smooth and increased in volume, 5 to 8 minutes (alternatively, use a hand mixer). Add the almond extract.
• Use a large strainer or sifter to sift together the flour, cornstarch, salt, and allspice. Remove the bowl from the mixer and use a spatula to mix in the dry ingredients. Stir until blended. Stir in the nuts.
• Roll the dough into small balls and gently flatten them onto a baking sheet. They do not spread a lot, but leave some room in between them just in case. Bake in the oven until light brown, 8 to 10 minutes. Set aside to cool slightly before serving.
• For the ice cream sandwiches: Preheat the oven to 350 degrees F.
• Arrange the almonds in a single layer on a baking sheet. Place in the oven and cook until golden brown, 5 to 8 minutes. Remove from the oven and set aside to cool. (Alternatively, you can also brown the almonds in a large pan over medium-high heat).
• Put the ice cream in a bowl and mash it with 2 wooden spoons so it softens up. Fold in the almonds and grated chocolate. Spread between 2 cookies.

ALMOND ICE CREAM

Steps:

• In a medium saucepan, cook ½ cup sliced almonds with the sugar and the salt over medium heat until deeply golden and caramelized, about 10 minutes. Transfer to a plate. Reserve.
• In the same pot, toast 1 cup sliced almonds until deeply golden, about 5 minutes. Add cream, milk, sugar and salt to the pot and simmer until sugar completely dissolves, about 5 minutes. Remove pot from heat. In a separate bowl, whisk yolks. Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream.
• Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer). Remove from heat and let steep 1 hour.
• Strain through a fine-mesh sieve into a bowl, pressing down hard on the solids. Add almond extract to base and cool mixture to room temperature. Cover and chill at least 4 hours or overnight.
• Churn in an ice cream machine according to manufacturer's instructions. Break reserved caramelized nuts into pieces and add to base during the last 2 minutes of churning. Serve directly from the machine for soft serve, or store in freezer until needed.

CHOCOLATE AND ALMOND SHELLS (EDIBLE DESSERT BOWL/CUP)

Steps:

• Mix the almonds and flour in a bowl until well-combined.
• Combine corn syrup, sugar, butter and chocolate in a small, heavy saucepan.
• Over low heat, stir mixture constantly, until it just comes to a boil.
• Remove from heat and stir in vanilla.
• Add flour mixture and stir until fully blended.
• Drop the dough by tablespoonfuls onto the buttered baking sheet, leaving at least 3 inches on all sides to allow room for spreading (no more than 4 shells on the sheet).
• Bake in a preheated oven at 350°F until they spread out and are lacy, 8-10 minutes.
• Remove from oven and let cool for 1-2 minutes.
• Using a thin metal spatula, lift the still-soft rounds from the baking sheet and drape each over an inverted coffee cup.
• Let them cool completely, then carefully lift off the shells and set aside.
• Repeat process with the next half of the dough.
• Serving: Place the shells on small dessert plates, then fill with ice cream/sorbet of your choice and garnish with chocolate glaze, citrus zest, chopped toasted nuts etc.
• Serve immediately (The shells can be stored in an airtight container for up to 3 days).

ALMOND COOKIES I

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In large bowl, cream together the butter and sugar. Beat in the egg, amaretto, and almonds. Gradually mix in the flour until well blended. Drop by teaspoonfuls 2 inches apart on ungreased cookie sheets.
• Bake 5 to 8 minutes in the preheated oven, or until cookies are lightly colored.