I thought this would be a nice idea for a make ahead dessert. Perfect for a hot day! I took the idea of a Florentine but then just turned it into an ice cream sandwich. I used vanilla ice cream with stem ginger on top sandwiched together with almond and pistachio Florentine coated with dark chocolate. They went down a treat. There is a cherry variation below.

If you experiment with other flavours, do let me know!

Makes 16 Florentines or 8 ice cream sandwiches

 

40g butter (2 T)
4 T or ¼ cup brown sugar
2 T maple syrup
2 T flour
4 T or ¼ cup cream
100g flaked/sliced almonds
50g chopped pistachios – or use extra almonds
a good pinch of flaky salt

4 balls of stem ginger, chopped or sliced

100-125 g dark chocolate at least 60% cocoa solids

2L vanilla icecream – you will have some extra cut of bits

 

If making  the ice-cream sandwiches press the ice cream into a lined slice tray. Cover and freeze until solid. You can also slice the ice cream directly out of the tub. And place on a tray and cut to size with a cutter.

Place the butter, brown sugar and maple syrup in medium pot at stir to melt. Add the flour and whisk to incorporate well making sure there are no lumps. Add the cream and stir to combine. Remove from the heat and stir in the almonds, pistachios and the salt.

Line two trays.  Divide mixture into 16 spoonfuls. Pat down slightly. You can put diced stem ginger on the top of each one or alternatively you can add the ginger when assembling the ice cream sandwiches (or both!)

Bake 160 fan for 18-20 minutes or until golden brown.

Leave a few minutes to set before removing onto a cooling rack.

Melt the chocolate gently over a pot of simmering water and coat the bottom of the biscuits with the chocolate. Set aside to set.

Cut the ice-cream to size and make the sandwiches. Put in a sealed container until ready to serve.

 

Variations

If stem ginger isn’t your thing, Mash some fresh cherries through the ice cream for a fresh cherry chocolate Florentine sandwich.