Drop a heaping tablespoon of batter onto the rear half iron and close.
Cook for about 30 seconds and then carefully remove and cool on a wire rack.
Lay flat on a cooling rack for cookies. Once cooled, dust the cookies with some powered sugar.
For bowls, press down into a small dessert bowl to cool and harden. Remove when ready.
Keep in a sealed container until ready to use.
For the Brown Sugar Almonds
Place half your brown sugar into a small fry pan, over medium low heat and melt it. Continually stir it with a spatula. As soon as it's melted, add in the almond slivers. You want enough almonds to get coated in the brown sugar. Remove from heat. Add a bit more brown sugar to coat the almonds and provide a granular texture. Transfer to a cookie sheet to completely cool.
Break up into small chunks and sprinkle over your ice cream.
Top the ice cream with a bit of honey for a little extra sweetener.