For the chocolate ice cream on almond cookie, first line a baking sheet with baking paper and place metal rings 5 cm in diameter on it. Spray with an oil spray and sprinkle with a little flour. Preheat the oven to 180 °C.
Cream all the ingredients (except the almonds) until the mixture is whitish. Fold in the sliced almonds. Pour batter thinly into the molds, smoothing if necessary, and bake for 10 minutes. Let cool on the baking sheet, then remove from the rings and place on plates.
Place a scoop of chocolate ice cream on each almond cookie, garnish with some fresh mint and serve chocolate ice cream on almond cookie.