Remember that summer fair, the one where everything smelled like spun sugar and sunshine? I do. And these Rosewater Almond Ice Cream Sandwiches? They take me right back. There's somethin' special about creating something yourself, ya know? It’s not just about followin' a recipe; it's about addin' a little bit of your own heart to the mix. These aren’t just ice cream sandwiches, they are little bites of pure happiness. What does this mean for you? Well, it means you get to create somethin' that makes you feel good, inside and out.
The delicate floral aroma of rosewater combined with the nutty crunch of almonds and the sweet, creamy ice cream nestled between two perfectly baked almond cookies... it's a symphony of flavors and textures. My grandma, bless her soul, used to say that the best things in life are made with love and a little bit of patience. This recipe? It’s a testament to that. It takes a bit of time, sure, but every single moment spent making them is worth it. Especially that first bite. Oh, that first bite!
Now, I ain't gonna lie, this recipe might seem a little fancy-pants at first glance, but trust me, it’s easier than it looks. The hardest part? Probably waitin' for the ice cream to churn. And that’s not even hard, just requires a little bit of self-control. You got this! Think of it as a project, a labor of love, and a way to impress your friends and family (or, let's be real, just yourself). Imagine their faces when you present them with these gorgeous, homemade treats. Pure joy, I tell ya!
Required Equipments
- Ice Cream Maker
- Baking Sheets
- Parchment Paper
- Mixing Bowls
- Electric Mixer
- Cookie Cutters
Rosewater Almond Ice Cream Sandwiches: Frequently Asked Questions
Rosewater Almond Ice Cream Sandwiches
Indulge in the elegant flavors of homemade Rosewater Almond Ice Cream Sandwiches. These delightful treats combine floral rosewater ice cream with crisp almond cookies for a refreshing and sophisticated dessert.
⏳ Yield & Time
Yield: 6 servings
Preparation Time: 20 minutes
Cook Time: 10 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- First, let's make the almond cookies. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper; this prevents sticking and makes cleanup a breeze.
- In a mixing bowl, cream together 1/2 cup (113g) of softened unsalted butter and 3/4 cup (150g) of granulated sugar until light and fluffy. I like to use an electric mixer for this, but a sturdy spoon and some elbow grease will also do the trick.
- Beat in 1 large egg and 1 teaspoon of almond extract. Make sure everything is well combined; it’s like painting, you want it smooth!
- In a separate bowl, whisk together 1 3/4 cups (210g) of all-purpose flour, 1/2 teaspoon of baking powder, and 1/4 teaspoon of salt. This ensures the baking powder is evenly distributed.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix; overmixing leads to tough cookies, and nobody wants that!
- Roll out the dough on a lightly floured surface to about 1/4 inch thickness. Use cookie cutters to cut out desired shapes. I use heart-shaped cutters because, why not?
- Place the cookies on the prepared baking sheets and bake for 8-10 minutes, or until the edges are lightly golden brown. Keep a close eye on them; ovens vary, and you don’t want burnt cookies.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Patience is a virtue; don't rush this step!
- Now, let's move on to the rosewater almond ice cream. In a saucepan, combine 2 cups of heavy cream, 1 cup of whole milk, and 3/4 cup (150g) of granulated sugar.
- Heat over medium heat, stirring until the sugar is dissolved. Don't let it boil; we’re just warming it up.
- Remove from heat and stir in 1 teaspoon of rosewater and 1/2 teaspoon of almond extract. Adjust to your taste; some people like a stronger floral flavor.
- Let the mixture cool completely, then chill in the refrigerator for at least 4 hours, or preferably overnight. This step is crucial for a smooth ice cream.
- Pour the chilled mixture into your ice cream maker and churn according to the manufacturer's instructions. Usually, this takes about 20-25 minutes.
- During the last few minutes of churning, add 1/2 cup of chopped almonds. This gives the ice cream a delightful crunch.
- Transfer the ice cream to an airtight container and freeze for at least 2 hours to harden. This will prevent the ice cream from being too soft and melty.
- Finally, assemble the ice cream sandwiches. Place a scoop of ice cream between two cookies and gently press together. Be careful not to squish the ice cream out the sides!
- Serve immediately or wrap individually in plastic wrap and store in the freezer for later. These are best enjoyed fresh!
📝 Notes
🍎 Nutrition
Calories: 350 kcal
Protein: 5 g
Fat: 20 g
Carbohydrates: 40 g
Fiber: 1 g
Calcium: 80 mg
