clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Maple Almond Ice Cream Sandwiches #SundaySupper

  • Total Time: 27 minutes
  • Yield: 7 sandwiches 1x


  • 2 cups finely ground, blanched almond flour (I used Bob’s Red Mill)
  • ½ teaspoon baking powder
  • 1/3 cup pure maple syrup
  • 2 teaspoons vanilla extract
  • 1 pint ice cream of choice
  • ¼ cup coconut oil, melted
  • 2 tablespoons carob or cocoa powder
  • ½ cup almonds, chopped


  1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. In a medium bowl, stir together almond flour and baking powder. Stir in maple syrup and vanilla extract until a sticky dough forms. Drop tablespoon sized balls on the prepared tray and flatten the cookies slightly with your hand.
  3. Bake about 12 minutes until lightly golden brown.
  4. When cool, top half of the cookies with a scoop of ice cream and top with the remaining cookies. Freeze for about an hour until firm.
  5. Stir carob or cocoa powder into the melted coconut oil until a drizzly consistency is formed. If it’s too thin, add a little more powder. Dip half of the frozen sandwiches into the chocolate mixture and then immediately into the chopped almonds.
  6. Return to the freezer until set. Serve immediately or store in the freezer, wrapped in foil and parchment, and placed in a zipper bag for up to 3 months.


Cookie recipe adapted from The Kitchn

  • Prep Time: 15 minutes
  • Cook Time: 12 minutes