Chocolate Hazelnut Ice Cream Sandwiches

Staff Writer
Chocolate Hazelnut Ice Cream Sandwiches
Allan Penn

To me, life would not be complete without chocolate hazelnut spread. This sandwich combines chocolate hazelnut ice cream and chocolate hazelnut cookies with the extra bonus of crunchy chopped hazelnuts around the edges. It’s absolute perfection.

Click here to see how to Make the Ultimate Ice Cream Sandwich. 

8
Servings
947
Calories Per Serving
Deliver Ingredients
Makes
8 ice cream sandwiches

Ingredients

For the chocolate hazelnut ice cream

  • 1 1/2 Cup whole milk
  • 1 1/2 Cup heavy cream
  • 1/2 Teaspoon vanilla extract
  • 1/2 Cup granulated sugar
  • 1/4 Teaspoon fine sea salt
  • 4 large egg yolks
  • 1 Cup chocolate hazelnut spread, such as Nutella

For the chocolate hazelnut cookies and assembly

  • 1 1/4 Cup all-purpose flour
  • 1/2 Cup unsweetened cocoa powder
  • 1 Teaspoon baking soda
  • 1/2 Teaspoon fine sea salt
  • 1 stick unsalted butter, at room temperature
  • 1/2 Cup granulated sugar
  • 1/2 Cup packed light brown sugar
  • 1/2 Cup chocolate hazelnut spread, such as Nutella
  • 1 large egg
  • 1 Teaspoon vanilla
  • 2 Tablespoons milk
  • 1 Cup chopped hazelnuts

Directions

For the chocolate hazelnut ice cream

Prepare an ice bath by filling a large bowl with ice cubes and 1 to 2 cups of water. Place a medium bowl fitted with a fine strainer inside the ice bath.

In a medium saucepan, combine the milk, cream, vanilla, sugar, and salt. Set over medium heat, stirring occasionally, until the mixture is warm and begins to steam, about 5 minutes.

In a medium bowl, whisk together the egg yolks until smooth. Carefully whisk 1/2 of the warm milk mixture into the egg yolks, 1 ladleful at a time, until the egg mixture is warmed. Whisk the egg-milk mixture back into the saucepan. Cook the mixture over medium heat, stirring constantly with wooden spoon, until the mixture is thick enough to coat the back of the spoon and registers around 175 degrees on an instant-read thermometer, about 5 to 7 minutes. Be careful not to boil the mixture.

Immediately strain the mixture through the fine strainer into the prepared ice bath. Stir in the chocolate hazelnut spread and mix for several minutes until dissolved. Don’t worry if the chocolate hazelnut spread does not dissolve completely. Cool the custard in the ice bath until it reaches room temperature, stirring often. Press plastic wrap against the surface of the custard and refrigerate until chilled, about 4 hours or up to 1 day.

Pour the chilled mixture into an ice cream maker. Freeze according to the manufacturer’s directions. Transfer the ice cream to an airtight container, press plastic wrap against the surface of the ice cream, and freeze until it is firm and the flavor is ripened, at least 2 hours.

For the chocolate hazelnut cookies and assembly

Preheat the oven to 350 degrees. Line large baking sheets with parchment paper or silicone baking mats.

In a medium bowl, sift together the flour, cocoa powder, baking soda, and salt.

In large bowl, beat the butter and sugars on medium-high speed until smooth and well combined. Add the chocolate hazelnut spread and beat until combined. Add the egg, vanilla, and milk, and beat until combined. On low speed, gradually add the flour mixture and beat until combined. Cover the dough with plastic wrap and chill in the refrigerator for at least 15 minutes or up to 2 days.

Drop 2 tablespoon-sized balls of dough onto the prepared baking sheets. Bake for 10 to 12 minutes, or until the cookies are set. Remove the pans to wire racks to cool completely. Freeze the cookies until frozen, at least 1 hour. Cookies can be stored in airtight containers in the freezer for up to 1 month.

To assemble, top 1 cookie with a scoop of ice cream. Place another cookie on top of the ice cream and gently press down to form a sandwich. Roll the edges in the chopped hazelnuts and repeat for the remaining cookies. Freeze for at least 1 hour before serving.

Chocolate Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Chocolate Cooking Tip

When melting chocolate, use a double boiler and stir occasionally to avoid scorching chocolate at the bottom of the bowl.

Chocolate Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.

Nutritional Facts

Total Fat
59g
90%
Sugar
73g
N/A
Saturated Fat
36g
100%
Cholesterol
212mg
71%
Protein
13g
26%
Carbs
97g
32%
Vitamin A
346µg
38%
Vitamin B12
0.7µg
11.6%
Vitamin B6
0.2mg
10.9%
Vitamin C
1mg
2%
Vitamin D
2µg
N/A
Vitamin E
6mg
30%
Vitamin K
6µg
7%
Calcium
201mg
20%
Fiber
7g
28%
Folate (food)
52µg
N/A
Folate equivalent (total)
103µg
26%
Folic acid
30µg
N/A
Iron
5mg
29%
Magnesium
101mg
25%
Monounsaturated
16g
N/A
Niacin (B3)
2mg
9%
Phosphorus
305mg
44%
Polyunsaturated
3g
N/A
Potassium
567mg
16%
Riboflavin (B2)
0.4mg
25.7%
Sodium
457mg
19%
Sugars, added
68g
N/A
Thiamin (B1)
0.3mg
23.2%
Trans
0.5g
N/A
Zinc
2mg
14%

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