This post was sponsored by Paderno Kitchenware.
Lace Cookie Coffee Ice Cream Sandwiches
Recipe by Betty Binon of Stems & Forks
For the Lace Cookies
Preptime: 20 minutes
Cook Time: 5 minutes
Yields: 20 cookies for 10 ice cream sandwiches
60 g or 1/4 cup unsalted butter
70 g or 1/3 cup light brown sugar
35 g or 1/3 cup almond flour
20 g or 2 tablespoons quick oats
1/2 teaspoon pure vanilla extract
pinch of salt
1 teaspoon Maldon salt flakes to garnish before serving.
Preheat the oven to 350F.
Line 2 baking sheets with parchment paper.
Over medium heat, melt the butter in a small saucepan.
Stir in the sugar until melted with a spatula.
Add the almond flour, quick oats, salt and stir for no more than 10 seconds. Do not over stir.
The batter should be the consistency of creamy hummus.
Drop teaspoon size amounts of batter on baking tray about 3 inches apart from each other.
Bake for 5 – 6 minutes, until edges starting turning a golden brown.They over bake quickly so keep an eye on the cookies starting from 5 minutes.
Allow to cool and set on the baking trays about 5 minutes before transferring to a cookie rack to completely cool.
Cookies will have spread out to about 3”-3.5” in diameter.
Take a 4” biscuit cutter and gently swirl the cookie to give it a rounder shape.
For the No Churn Coffee Ice Cream
Preptime: 15 minutes
Freezing time: 3 hours
1 3/4 cup whipping cream
3/4 cup sweetened condensed milk
1/3 cup cold strong coffee made with Paderno 9-Cup Balanced-Brew Coffee Maker
1 teaspoon instant coffee (Optional)
1 tablespoon Frangelico (optional)
Line a 15”x10” PADERNO Professional Medium Cookie Sheet with parchment paper.
Whisk the instant coffee (optional) and cold coffee together with the Frangelico (optional) and condensed milk in a separate bowl.
Whisk the whipping cream until soft peaks form.
Keep the whisk on high speed and continue whipping while slowly adding the coffee/condensed cream mixture in a slow stream until medium peaks form. Don’t over whip.
Spread the ice cream mixture into the prepared PADERNO Professional Medium Cookie Sheet with an offset spatula.
Cover ice cream with sheet of parchment paper (touching the ice cream) and freeze for at least 3 hours.
Assembling the Sandwiches:
Making close cuts, press a 3” biscuit cutter straight down into sheet of ice cream until you’ve cut out 10.
Place an ice cream puck between two cookies. Repeat until all the cookies and pucks have been made into a sandwich. About 10 sandwiches.
Place all the sandwiches inside air tight plastic container. And keep frozen until ready to eat.
Sprinkle cookie with maldon salt just before serving.