- 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
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
- 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.
- Bake about 12 minutes until lightly golden brown.
- 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.
- 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.
- 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