Today I want to share a recipe for a dessert that has captured my heart and taste buds – Ice Cream Sandwiches with Almond Biscuits.
I knew I had to put my spin on this classic treat as someone who has always loved the idea of ice cream sandwiches.
And let me tell you: These almond cookies are the perfect crunchy, nutritious complement to the sweet, light, and fluffy ice cream.
The ice cream is a dreamy combination of whipped cream, sour cream, and homemade rhubarb compote.
It’s sweet and tangy and the perfect consistency whether made in an ice cream maker for a velvety texture or by freezing and stirring occasionally.
This dessert is so much more than just a sweet treat.
It represents everything that’s going on in my life right now.
This dessert embodies everything from the amazing season we’re in, to my favorite foods, to my current love of simplicity.
And let’s not forget the beautiful pop of color – it reminds me of pink clouds and the expression of being on cloud nine.
So, without further ado, let’s whip up this delicious dessert.
I hope it brings a little joy and sweetness to your day, just as it does to mine.
Almond & Oat Biscuits
Almond & oat biscuits
- 1 egg
- 2 tbsp butter/coconut oil melted
- 50 g honey
- 1 cup rolled oats, ground
- 1/2 cup almonds, ground
- 1/2 tsp baking powder
- 1/2 vanilla pod, scraped
- Pinch of salt
- 400 g rhubarbs
- 100 g sugar
- 1 vanilla bean
- 150 g sour cream
- 200 ml cream
- 2 tbsp cream
Make the almond biscuits
- Preheat oven to 175 °C / 350 °F. In a bowl combine egg, butter and honey. Add the remaining ingredients and mix until you have a firm and slightly sticky dough.
- Roll the dough into 8-10 balls and place them on a baking sheet. Use your palm to firmly press the balls into thin cookies, and tuck the edges together making them look nice and round.
- Bake the biscuits for 10-12 min until they look slightly golden – remove and set a side to cool.
Make the rhubarb clouds
- Start by making a rhubarb compote. Now the oven should be at 150 °C / 300 °F. Wash the rhubarbs and slice them into smaller pieces and place in a baking pan. Combine the 1/2 cup of sugar with vanilla beans and mix with the rhubarbs. Bake in the oven for 20-25 min. Remove and use a fork to mash the rhubarbs a bit – set a side to cool.
- When the compote has cooled completely you make the finished rhubarb ice cream. Whisk the cream into fluffy whipped cream, combine with powdered sugar, sour cream and gently fold the rhubarb compote into the mixture. Add to your ice cream maker and let it work for about 15-25 min until you have a texture resembling soft ice-cream.
- If you don’t have an ice cream maker just pour the ice cream mixture into a bowl that can handle frost, place in the freezer and stir every 20 min until you have a soft texture as desired.
- Serve the dessert straight away – place a biscuit on a plate and top with a big dollop of rhubarb ice cream. Enjoy