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Ice cream

Toasted Almond Bars

Turn store-bought vanilla ice cream into your favorite ice cream truck treat with a few upgrades. Toasted almonds and crushed sandwich cookies add crunch and flavor.

Serves 4
Ready in 10 mins
Prep time 10 mins
233 calories per serving


> 1 (1 pint) container vanilla ice cream
> 1/2 cup sliced almonds
> 6 vanilla sandwich cookies
> 1 tsp almond extract
> 1 tbsp unsalted butter, melted
> 4 wooden craft sticks


Line a baking sheet or large plate with parchment. Using a serrated knife, cut the ice cream container into 4 sections. Peel off the packaging from rounds. Place ice cream rounds onto prepared baking sheet and freeze 30 min., until rounds are hard.
Meanwhile, to a dry skillet on medium, add the almonds and toast 4–5 min., until golden, stirring constantly. To a food processor or a large resealable bag, add the sandwich cookies, almond extract, and toasted almonds. Pulse or crush using a rolling pin into small pieces. Transfer to a shallow bowl or plate and stir in the melted butter.
Working quickly, dip each ice cream round into coating, spooning the coating over ice cream to cover completely and lightly pressing if needed. Carefully insert a craft stick into each ice cream round and place back on prepared baking sheet. Freeze 3 hours, or up to overnight, until fully hardened.


If using dairy-free ice cream, freeze bars overnight.

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