Almond Florentine and Black Raspberry Chip Ice Cream Sandwiches

Health score
1%
Almond Florentine and Black Raspberry Chip Ice Cream Sandwiches
45 min.
6
387kcal

Suggestions


If you're searching for a delightful dessert that perfectly balances richness and sweetness, look no further than these Almond Florentine and Black Raspberry Chip Ice Cream Sandwiches. With a mere 45 minutes of your time, you can create an indulgent treat that's sure to impress family and friends alike. Imagine biting into a crispy, golden almond cookie that gives way to a luscious filling of creamy black raspberry chip ice cream. It’s a combination that captures the essence of summer while satisfying those sweet cravings.

The nutty fragrance of toasted almonds melds beautifully with the vibrant flavor of black raspberries, creating a harmonious fusion that dances on your palate. The cookies themselves are not only flavorful but have a delightful texture that adds crunch to every bite. Whether served at a summer gathering or as a special treat after dinner, these ice cream sandwiches are a showstopper.

Best of all, they can be prepared in advance. Simply whip up the cookies a day ahead and store them, then assemble just before serving. This makes them the perfect solution for entertaining or a sweet surprise for a midday snack. So, grab your apron and prepare to enjoy a dessert that’s as fun to make as it is to eat. Treat your taste buds to the delectable combination of almond and berry goodness—they won't be disappointed!

Ingredients

  • tablespoons all purpose flour 
  • 0.8 cup almonds sliced
  • 0.3 cup heavy whipping cream 
  • pint raspberry chip ice cream black
  • tablespoons sugar 
  • 0.3 cup butter unsalted ()

Equipment

  • baking sheet
  • sauce pan
  • baking paper
  • oven
  • aluminum foil
  • microwave
  • spatula

Directions

  1. Position rack in center of oven and preheat to 350°F. Line 2 large rimmed baking sheets with parchment paper. Melt butter in medium saucepan over medium-low heat.
  2. Mix in sugar, cream, and flour, then almonds. Stir until batter thickens, bubbles at edges, and leaves dry path when spoon is drawn through, about 10 minutes.
  3. Remove from heat. Drop 1 rounded teaspoonful batter for each cookie (about 24 total) onto prepared sheets, spacing mounds 2 to 3 inches apart.
  4. Bake cookies, 1 sheet at a time, until golden brown, turning sheet after 8 minutes, about 16 minutes total. Cool cookies completely on sheets.
  5. Do ahead: Can be made 1 day ahead. Store airtight at room temperature.
  6. Soften ice cream slightly in microwave at 10-second intervals on very low setting.
  7. Place 6 cookies, flat side up, on work surface. Mound 1/4 cup ice cream onto each; flatten gently with spatula. Top with another cookie, flat side down, and press very gently to adhere.
  8. Place sandwiches on baking sheet, cover with foil, and freeze at least 2 hours and up to 2 days.

Nutrition Facts

Calories387kcal
Protein5.88%
Fat58.5%
Carbs35.62%

Properties

Glycemic Index
36.02
Glycemic Load
20.88
Inflammation Score
-5
Nutrition Score
7.8743478318919%

Flavonoids

Cyanidin
0.28mg
Catechin
0.15mg
Epigallocatechin
0.3mg
Epicatechin
0.07mg
Eriodictyol
0.03mg
Naringenin
0.05mg
Isorhamnetin
0.3mg
Kaempferol
0.04mg
Quercetin
0.04mg

Nutrients percent of daily need

Calories:386.66kcal
19.33%
Fat:25.73g
39.58%
Saturated Fat:12.94g
80.84%
Carbohydrates:35.24g
11.75%
Net Carbohydrates:33.19g
12.07%
Sugar:29.5g
32.77%
Cholesterol:66.24mg
22.08%
Sodium:67.09mg
2.92%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:5.82g
11.64%
Vitamin E:3.49mg
23.29%
Vitamin B2:0.36mg
20.99%
Phosphorus:148.84mg
14.88%
Manganese:0.29mg
14.35%
Vitamin A:714.27IU
14.29%
Calcium:141.19mg
14.12%
Magnesium:43.52mg
10.88%
Fiber:2.06g
8.23%
Potassium:255.84mg
7.31%
Copper:0.14mg
7.18%
Zinc:0.95mg
6.36%
Vitamin B12:0.34µg
5.66%
Vitamin B5:0.56mg
5.59%
Vitamin B1:0.08mg
5.2%
Selenium:3.2µg
4.58%
Folate:14.26µg
3.56%
Iron:0.63mg
3.51%
Vitamin B3:0.67mg
3.33%
Vitamin D:0.46µg
3.06%
Vitamin B6:0.06mg
2.92%
Vitamin K:1.22µg
1.17%
Source:Epicurious