Homemade Butterscotch Bourbon Praline Ice Cream sandwiched between tender, macaron-like chocolate almond praline ice cream sandwich cookies.
These delicate chocolate almond praline cookies pair beautifully with Butterscotch Bourbon Praline Ice Cream, though they are equally wonderful on their own. They sit somewhere between French macarons and fudgy brownies—light, airy, and chewy all at once.
The batter is straightforward, but it does benefit from a few hours of resting time, so plan ahead. I prefer making these small—about the size of an Oreo—so each sandwich becomes a 3–4 bite indulgence when filled with a rich spoonful of ice cream.
While Butterscotch Bourbon Praline is a fantastic choice, these cookies are versatile. Fill them with vanilla, coffee, chocolate, pistachio, butter pecan, or any flavor you love for a delicious contrast of textures.
📖 Recipe
Chocolate Butterscotch Ice Cream Sandwiches
50 cookies (25 ice cream sandwiches)
Butterscotch Bourbon Praline Ice Cream tucked between tender, macaron-like chocolate almond praline cookies for a satisfying contrast of creamy and crisp textures.
Ingredients
FOR THE ALMOND PRALINE:
- 1 ½ cups whole almonds, roughly chopped into large pieces
- ⅓ cup sugar
- 1 ½ tablespoons butter
- 1 teaspoon ground cinnamon
- 1 ½ teaspoons salt
FOR THE COOKIES:
- 3 cups confectioners’ sugar
- 10 ½ tablespoons cocoa powder
- 3 tablespoons unbleached all-purpose flour
- ½ teaspoon salt
- 7 large egg whites, at room temperature
FILLING:
- 1 recipe Butterscotch Bourbon Praline Ice Cream, or any other ice cream flavor you prefer
Instructions
MAKE THE ALMOND PRALINE:
- Heat the chopped almonds, sugar, cinnamon, butter, and salt in a heavy skillet over medium heat.
- Stir constantly until the almonds are toasted and the sugar has melted and turned golden, about 15 minutes.
- Spread the praline on foil or parchment to cool completely, then break into small chunks.
MAKE THE COOKIES:
- Add praline chunks and ½ cup of the confectioners’ sugar to a food processor and pulse until you have a fine meal.
- In the bowl of a stand mixer fitted with the whisk, combine the remaining confectioners’ sugar, cocoa, flour, and salt on low speed. Add the egg whites and mix on low just to moisten the dry ingredients, then increase to high and whip about 8 minutes until the whites are glossy and fully aerated.
- Gently fold the ground praline into the whipped egg whites with a wooden spoon or rubber spatula. Cover the batter and let it rest at room temperature for 1 hour.
- Line four baking sheets with parchment paper. If you have fewer pans, you can reload parchment on the counter as pans become available.
- Fit a pastry bag with a large round tip and fill it with batter. Pipe rounds about the size of an Oreo or vanilla wafer, leaving at least 1 inch between each cookie. Let the piped cookies sit uncovered at room temperature for 1–2 hours until a thin crust forms on top.
- Preheat the oven to 350°F (175°C).
- Bake one sheet at a time for 10 minutes, then rotate and bake 3–5 minutes more until the tops look dry and the edges feel firm.
- Cool the cookies completely on the pan before gently removing them.
- Sandwich two cookies together with a small scoop of ice cream. Serve immediately or wrap each sandwich individually and freeze for later.
Notes
*Cookies can be stored in an airtight container at room temperature for up to 5 days.
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