Mini Ice cream Gingersnap Sandwhiches

get ready for a combination of s'mores, cookies, ice cream and sandwhiches!

Recipe:

Ingredients:

• 48 mini ginger snap cookies 
• 1 quart good vanilla ice cream, slightly softened (about 10 mins out of the freezer)
• 1/4 cup good smoked almonds, finely chopped

Instructions:

Clear room in your freezer to stash a rimmed baking sheet as flat as possible. Pour almonds into a shallow plate or bowl.

Line baking sheet with parchment and arrange 24 cookies flat-side up. Using a very mini ice cream scoop or a two spoons, apply a heaping tablespoon of ice cream to top of each cookie. Top with remaining cookies, pressing down so that ice cream squeezes to edges. If you’re super anal, you can use a small spatula to smooth away excess ice cream before rolling in the nuts; otherwise, I find that just mashing the slightly imperfect sandwiches through the nuts works just fine and creates a look that we’ll call…”rustic.”