Almond Florentine and Black Raspberry Chip Ice Cream Sandwiches
Almond Florentine and Black Raspberry Chip Ice Cream Sandwiches is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Position rack in center of oven and preheat to 350°F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPosition 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.
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.
Remove from heat.
Drop 1 rounded teaspoonful batter for each cookie (about 24 total) onto prepared sheets, spacing mounds 2 to 3 inches apart.
Bake cookies, 1 sheet at a time, until golden brown, turning sheet after 8 minutes, about 16 minutes total.
Cool cookies completely on sheets.
Do ahead: Can be made 1 day ahead.
Store airtight at room temperature.
Soften ice cream slightly in microwave at 10-second intervals on very low setting.
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.
Place sandwiches on baking sheet, cover with foil, and freeze at least 2 hours and up to 2 days.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.