Chocolate, Cardamom, and Coffee Ice Cream Sandwiches

By LRay

Chocolate, Cardamom, and Coffee Ice Cream Sandwiches
Chewy cookies, like these cardamom-scented ones from San Francisco's Mr. and Mrs. Miscellaneous, are great for ice cream sandwiches (if they're too crispy, the dessert will be hard to eat). Fill them with just-scoopable ice cream and, if you'd like, freeze for 30 minutes for extra insurance against melting.

Makes 14

Recipe by Mr. And Mrs. Miscellaneous in San Francisco, California

Photograph by Tobias Zarius

June 2012

Ingredients

• 8 ounces semisweet or bittersweet chocolate 60%–72% cacao), chopped
• 3 tablespoons unsalted butter
• 1 cup sliced almonds
• 1/2 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon ground cardamom
• 2 large eggs
• 1 cup sugar
• 1 teaspoon vanilla extract
• 1 quart coffee ice cream

Details

Servings 14
Adapted from bonappetit.com

Preparation

Step 1

Preparation

Arrange racks in upper and lower thirds of oven; preheat to 325°. Line 2 large baking sheets with parchment paper. Combine chocolate and butter in a medium heatproof bowl; set over a medium saucepan of simmering water. Stir until chocolate is melted and mixture is smooth.

Combine almonds, flour, baking powder, salt, and cardamom in a food processor. Pulse until almonds are finely ground.

Using an electric mixer, beat eggs, sugar, and vanilla in a medium bowl until pale and fluffy, 3–4 minutes. Add chocolate mixture in 3 additions, mixing well between additions. With motor running, gradually add dry ingredients; mix well.

Scoop out a rounded tablespoonful of dough. Use another spoon to help push dough onto a prepared baking sheet. Repeat with remaining dough to make 27 more portions, dividing between sheets and spacing dough 1-inch apart.

Bake, rotating sheets halfway through, until tops begin to crack and cookies are set, 12–14 minutes (don't overcook; cookies will firm up as they cool). Transfer cookies to wire racks and let cool completely. DO AHEAD: Cookies can be made 3 days ahead. Store airtight at room temperature.

Place a large scoop of ice cream on flat side of 1 cookie. Top with another cookie, flat side down; press down lightly. Freeze on a baking sheet while preparing remaining sandwiches. Repeat with remaining cookies and ice cream. DO AHEAD: Ice cream sandwiches can be made 30 minutes ahead. Keep frozen until ready to serve.

Hungry for More? If you have a question about this recipe, contact our Test Kitchen at [e-mail]. To see more recipes like this one, check out our Frozen Desserts Slideshow.