This is another simple and delicious idea for dessert; nice for these cold winter weekends. Eating ice cream might seem strange during the winter time, but I think it goes especially well with almond cookies and some peanut butter - which are both warming.
I have had this very strong yearning for ice cream cookies and I thought that I might try using these almond cookies -which still remain as my favourite cookies - with them. The result is very delicious with the chewy cookies, creamy ice cream and the salty peanut butter, but I did think that this cake base might be good too; I will have to try the marzipan base some other weekend.
The cookies are easy to make and very versatile, I usually make them with dried fruit, but in this case having them plain with a hint of cinnamon felt like a better idea. Try not to bake them for too long, otherwise they will end up too hard.
Gluten-Free Ice Cream Cookies
- 1 cup or 2,5 dl ground almonds (almond meal)
- 1,7 ounces or 50 grams melted butter (use dairy-free margarine as a substitute for butter)
-1/4 cup or 0,6 dl superfine sugar (regular is fine too)
- 1 egg
-a pinch of salt if you are using unsalted butter
-1/2 tsp cinnamon
-1/2 tsp vanilla extract
Preheat an oven to 170 C / 340 F.
Whisk the egg a little bit, then add the sugar, vanilla extract and cinnamon, mix these together making a paste. Add the almond meal and then the butter, let the mixture set for a couple of minutes.
Take a baking tray and line it with some baking paper.
Take one heaping teaspoon of batter at a time and place on to the baking tray.
Bake for 15-20 minutes until they are done. Take them out of the oven when the sides start to brown.
-1 tbls peanut butter for each ice cream cookie
-1 small scoop of vanilla ice cream
Place the ice cream on top of the cookie, add the peanut butter and then place one cookie on top. Press them together a bit and eat.
Popularity: 8% [?]