Chocolate Hazelnut Ice Cream Sandwiches

Chocolate Hazelnut Ice Cream Sandwiches
Staff Writer
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
576
Calories Per Serving
Deliver Ingredients

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.

Nutritional Facts

Total Fat
21g
30%
Sugar
11g
12%
Saturated Fat
11g
46%
Cholesterol
39mg
13%
Carbohydrate, by difference
82g
63%
Protein
19g
41%
Vitamin A, RAE
88µg
13%
Vitamin B-12
2µg
83%
Vitamin C, total ascorbic acid
10mg
13%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
274mg
27%
Choline, total
15mg
4%
Fiber, total dietary
6g
24%
Fluoride, F
1µg
0%
Folate, total
128µg
32%
Iron, Fe
11mg
61%
Magnesium, Mg
54mg
17%
Manganese, Mn
1mg
56%
Niacin
6mg
43%
Pantothenic acid
1mg
20%
Phosphorus, P
260mg
37%
Riboflavin
1mg
91%
Selenium, Se
19µg
35%
Sodium, Na
592mg
39%
Thiamin
1mg
91%
Vitamin D (D2 + D3)
1µg
7%
Water
86g
3%
Zinc, Zn
2mg
25%

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.