Refreshing, easy-preparation frozen dessert packed with almond flavor.
Frozen Almond Butter Cookie Crumb Pie
Almond Milk And Frozen Treats
2 ounces Mandelin Blanched Slivered Almonds, toasted*
16 gingersnap cookies
1/3 cup Mandelin Classic Natural Roasted Almond Butter
4 cups low-fat vanilla ice cream, slightly softened, divided
1/2 cup Mandelin Classic Natural Roasted Almond Butter
2 tablespoons chocolate syrup or caramel topping
1 large ripe banana, sliced
ground nutmeg, optional
For the crust:
For the filling:
Place toasted almonds and cookies in a sandwich baggie and crush to fine crumble. Pour into a medium bowl with almond butter and stir until well combined. Press into a 9-inch pie pan. Carefully spoon 3 cups of ice cream on top.
In the bowl the cookie mixture was mixed in, combine remaining 1 cup of ice cream with almond butter and stir until just combined. Do not over stir or you will lose volume. Spoon evenly over pie. Top with chopped, toasted almonds for decoration, if desired. Cover and freeze 4 hours or until very firm.
At time of serving, drizzle syrup over ice cream and top each slice with banana slices. Sprinkle with nutmeg, if using.
*Note: To toast almonds, heat a medium skillet over medium-high heat. Add almonds and cook two minutes or until beginning to lightly brown, stirring frequently. Remove from skillet and set aside on separate plate.
Almond Board of California