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Almond cherry ice cream sandwiches

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  • Prep Time25 mins
  • Total Time45 mins
  • Makes12 servings
*PLUS 2 hours freezing time
Almond cherry ice cream sandwiches

Photo, Erik Putz.

Chatelaine Triple Tested

The best way to ride out summer's sweltering weather? Ice cream — on steady rotation!

Ingredients

  • 1 1/3 cups all-purpose flour

  • 1/2 tsp baking soda

  • 1/2 tsp baking powder

  • 3/4 tsp salt

  • 1 cup unsalted butter, softened

  • 1 cup smooth peanut butter

  • 2/3 cup granulated sugar

  • 2/3 cup packed brown sugar

  • 1 egg

  • 1 egg yolk

  • 1 1/2 tsp vanilla

  • 1/3 cup granulated sugar, for coating

Filling and coating

  • 1.65 L cherry ice cream

  • 300 g white chocolate, melted

  • 1 1/2 cups chopped almonds

Instructions

  • STIR flour, baking soda, baking powder and salt in a medium bowl.

  • BEAT butter and peanut butter in a large bowl, using an electric mixer, until creamy, 1 min. Beat in sugars until smooth, 2 min. Beat in egg, then yolk and vanilla.

  • GRADUALLY stir in flour mixture until just combined. Divide dough into 2 portions. Wrap in plastic wrap and press into disks. Freeze until firm enough to handle, 1 hr.

  • PREHEAT oven to 350F and line 2 baking sheets with parchment. Place 1/3 cup sugar in a bowl.  Scoop2 tbsp of dough and roll into a ball. Swirl it in sugar to coat. Repeat with remaining dough and place on sheets 2 in. apart.

  • BAKE until golden around the edges, 12 to 14 min. Cool on sheet for 5 min, then transfer to a rack to cool.

  • SANDWICH ½ cup ice cream between 2 cookies, pressing together. Freeze until firm, 90 min. Dip sandwiches halfway into melted chocolate, then into chopped nuts. Freeze until chocolate is firm, 15 min.


Chatelaine Quickies: Almond butter banana sundae


Nutrition (per serving)

Calories 376, Protein 5g, Carbohydrates 42g, Fat 21g, Fibre 1g, Sodium 249mg.
Excellent source of folate.

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