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.
Chocolate Hazelnut Ice Cream Sandwiches - Recipes
So I’m back with another semi reluctant Valentine’s day post (just like last year), I say semi because I’ve been super excited about this idea for a few weeks now but it’s just taken me a while to get around to making it, plus the fact I’ve also had a few baking mishaps, totally my fault my brain has been really spacey recently it’s gone full on turbo.
I kind of went to town on the sweet stuff for bakemas and may have by accident come up with way too many sweet recipes for this year already I have a sweet tooth okay? Don’t judge me! I apologise if you’re still slugging your way through your diet but you know. everything in moderation right? Chocolate and ice cream should always be the exception!
Anyway, I know I made gingerbread man ice cream sandwiches for bakemas (which I was kind of obsessed with) but I couldn’t resist making them again and . I added raspberries, that makes this whole thing festive enough right? I would have gone full out and made them heart shaped but I don’t have a heart shaped cutter. nor do I really want one after this post so we’re going for the. subtle approach! These are more of a “I love you man” ice cream sandwich than a “please be mine here’s an upside down bum” ice cream sandwich!
For the hazelnut shortbread
115g/4oz/ ½ cup butter/margarine
65g/3oz light musovado sugar
170g/6oz plain flour
2oz chopped hazelnuts (roasted or raw)
You will also need
Freeze dried raspberries
First make the shortbread.
Preheat the oven 160C/325F/Gas 3
Measure all the butter, sugar and flour into a bowl and rub together with your fingertips to create a breadcrumb like consistency.
Stir in the chopped hazelnuts then knead gently to bring together and form a dough.
Roll the dough out on a lightly floured surface to about 0.5cm/¼ inch thick and cut out 2-2 ½ inch circles. Re-roll until all the dough is used up. Place the biscuits on a baking tray covered with greaseproof paper and bake in a preheated oven for 15 minutes or until lightly golden around the edges. Leave to cool on a rack.
Once your biscuits are cool get your tub of ice cream and slide a knife all the way round the edge. Turn the ice cream upside down and squidge the sides until the ice cream comes out. Turn the ice cream on its side and slice the ice cream about ½ - ¾ of an inch thick. Cut out your ice cream with your cookie cutter and place on the biscuits, sprinkle some freeze dried raspberry pieces on top of your ice cream then add the top cookie and give it a gentle squeeze. Repeat this process then pop them back in the freezer to harden.
Once your cookies have hardened melt your chocolate then set aside to cool off slightly, you’ll only need to leave it a few minutes it’s just to minimise the ice cream melting. Dip your ice cream sandwiches in the chocolate and sprinkle with freeze dried raspberry pieces, repeat until all your sandwiches are dipped then pop them back in the freezer.
You can keep these in the freezer for up to a month but trust me they won’t last that long!
Make the Cookies
Whisk cocoa powder, salt, baking powder, and 2½ cups flour in a medium bowl. Using an electric mixer on medium-high speed, beat butter, brown sugar, and granulated sugar in a large bowl until light and fluffy, about 4 minutes. Reduce mixer speed to medium and add eggs and vanilla beat until very fluffy, about 30 seconds. Reduce speed to low and gradually add dry ingredients, beating just until combined (use a large spatula to incorporate any dry ingredients at the bottom of the bowl). Divide dough in half and wrap each in plastic, pressing down to form into ½”-thick disks. Chill until firm, at least 2 hours.
Preheat oven to 350°. Let 1 disk of dough sit at room temperature until softened slightly, about 5 minutes. Roll out on a lightly floured piece of parchment paper into a large ⅛"-thick rectangle (about 16x12"), dusting with more flour as needed. Use a knife and a ruler (precision is key) to cut into 4x1½" rectangles, then use a thin metal spatula to transfer rectangles to a parchment-lined baking sheet, spacing 1" apart. (If at any point the dough becomes too soft and sticky, slide dough with parchment onto a baking sheet and chill until firm.)
Chill dough on baking sheet while you repeat the process with the second disk of dough. You should end up with 30 cookies total. Save scraps for another use or discard. Prick cookies in several places with a fork. Bake, rotating baking sheets front to back and top to bottom halfway through, until edges are firm, 12–15 minutes. Let cool on baking sheets. Turn half of cookies over.
Prepare Ice Cream
Line a 13x9” baking pan, preferably straight sided, with 2 layers of plastic wrap, leaving several inches of overhang on all sides place in freezer. Remove both pints of first ice cream flavor from containers (just peel away container if it’s paper, or use a rubber spatula to help slide ice cream out intact if container is plastic). Cut ice cream into 2” pieces and place in a large bowl. Let sit until slightly softened, about 5 minutes, then stir with a wooden spoon or a large rubber spatula until the consistency of thick cake batter. Scrape ice cream into chilled pan and smooth into an even layer with a small off-set spatula. Freeze uncovered until firm, 15–20 minutes.
Repeat softening process with both pints of second flavor.
Scrape second flavor over first layer and smooth out, spreading ice cream all the way to the edges and making top as level as possible. Cover with plastic wrap and freeze until ice cream is hard, at least 8 hours.
Remove ice cream from freezer, unwrap, and invert onto a cutting board remove pan and peel off plastic. Trim sides of ice cream block to make a neat, straight-edged rectangle measuring 12x7½” (yep, there’s that ruler again). Working quickly so ice cream doesn’t melt, cut block lengthwise into 5 equal rows and then crosswise into thirds so you have 15 pieces measuring about 4x1½” Working with 1 brick of ice cream at a time, use a thin metal spatula to place on a flat-side-up cookie and top with a right-side up cookie. Transfer sandwiches to a rimmed baking sheet set in the freezer as you work. Freeze sandwiches until ice cream is hard, about 2 hours. Cover tray with plastic wrap and freeze at least another 8 hours to let cookies soften.
Do Ahead: Dough can be made 2 days ahead keep chilled. Cookies can be baked 1 week ahead transfer to a resealable plastic bag and freeze. Layered ice cream can be made 1 week ahead keep frozen in pan. Sandwiches can be assembled 5 days ahead keep frozen.
How would you rate Chocolate Ice Cream Cookie Sandwiches?
This is quite a project! Beware: this recipe is straightforward but not easy. The chocolate shortbread dough is sticky and delicate, especially if you’re making these in summer. Use a bench scraper to help move the cut dough and you won’t deal with squished shapes. Lay down plenty of flour on the bottom side of the dough before rolling out and they will be easier to transfer. The cookies didn’t soften at all after assembly & storage— they froze solid and were a pain to bite through. I will definitely try this recipe again, with some tweaks. I used a whole 48 oz. tub of ice cream and still could only make 14 sandwiches (with enough cookies left over for 4 or 5 more sandwiches). I would reduce the dough recipe or increase the needed ice cream. I will try rolling the cookies even thinner, which may help the cookies soften during storage. Thanks for the recipe, Claire!
While my ice cream sandwiches didn't turn out *quite* as perfectly shaped as Claire's in the the video, they looked great and my Gluten Free 12yo was so psyched to have an ice cream sandwich like all the kids at 7-Eleven. I used cup4cup GF flour and it worked really well with the recipe. I only had time to chill the dough in the freezer for 30 mins. The recommended 2hr fridge chill period is really a must.
I recently had a summer BBQ and decided to make these as a surprise dessert. They were a HUGE hit and everyone loved them. I did end up buying a bunch of good vanilla ice cream and flavouring it myself instead. 1/2 the sandwiches were blueberry lavender and vanilla, the other 1/2 were whiskey maple and chocolate. Both were winners! My friend group has many dietary restrictions so I did make adjustments to the recipe (Gluten Free, Cow Dairy Free, Egg Free): Bob's Red Mill 1-4-1 Baking flour, flax eggs, Earth balance (butter sub). It still turned out great and received many compliments. Really happy I found this recipe.
- Prepare the Homemade Hazelnut Butter: Preheat oven to 350°F. Line baking sheet with parchment paper or silicone baking mat. Place raw hazelnuts on pan, and toast for 10 to 15 minutes, or until fragrant and skins are just beginning to crack.
- Transfer hot hazelnuts to the center of clean, large kitchen towel. Grab ends of towel to close and allow hazelnuts to cool for 5 to 10 minutes. Use your hands to roll and rub hazelnuts within the towel to remove their skins. If necessary, toast any stubborn hazelnuts in the oven for an additional 3 to 5 minutes to help loosen their skins.
- Transfer hazelnuts to bowl of large food processor. Process for 3 to 5 minutes, scraping down sides of bowl with spatula every few minutes, or until a very creamy and smooth butter forms. It will be dry, thick, and crumbly in the first few minutes of processing. As oil from the hazelnuts is released, it will transform into a loose nut butter. Set aside as you prepare the ice cream base.
- Prepare the Ice Cream Base: Whisk together egg yolks and granulated sugar in medium mixing bowl until thick and pale yellow in color. Whisk in whole milk and heavy cream. Transfer mixture to medium saucepan. Place over medium-low heat, stirring frequently with wooden spoon and adjusting the heat as necessary, until mixture has thickened. The mixture is ready when it coats the back of the spoon and holds when swiped with a finger. Immediately transfer ice cream mixture to large mixing bowl. Add vanilla extract, salt, and hazelnut butter and whisk until well combined. Allow to cool to room temperature. Strain mixture through fine-meshed sieve into large, refrigerator-safe container. Cover and refrigerate at least 12 hours.
- Churn the ice cream mixture in an ice cream maker according to manufacturer's instructions. Once ice cream has almost finished churning, combine chocolate and butter in small microwave-safe bowl. Microwave in 15 second increments, stirring between each one, until chocolate and butter have melted completely and mixture is smooth. Scrape chocolate into small plastic bag and seal, squeezing out any excess air. The chocolate should be warm (if necessary, place the closed bag in a bowl of warm water as the ice cream finishes churning) throughout this process.
- In the last minutes of churning, snip a very small hole from the bottom corner of the plastic bag and drizzle the chocolate in thin stream into ice cream as it is churning. Transfer ice cream to airtight container and cover the surface of ice cream with parchment paper or plastic wrap. Freeze ice cream for minimum of 4 to 6 hours, or until firm enough to scoop.
Chocolate Ice Cream
- 1 cup hazelnuts.
- 1 cup coconut milk.
- 1/4 cup rice malt syrup.
- 2 tablespoons raw cacao powder.
- 1/2 cup hazelnuts (prepared the night before).
- 3 tablespoons olive oil.
- 1 tablespoon granulated stevia.
- 1 tablespoon vanilla powder.
- 1 cup almond meal.
- pinch salt.
- 1 egg (whisked lightly).
Easy Chocolate Hazelnut Ice Cream Recipe
Summer time screams ice cream, but of course now that I&rsquom plant-based, regular ice cream is a no go. Yes there are now vegan ice creams you can get at the store, but they are loaded with fat and sugar, which while plant-based is not HEALTHY. Which is the goal of being WHOLE FOOD plant based! This Nutella inspired &ldquonice&rdquo cream is no churn and doesn&rsquot require a special machine &ndash just a good high speed blender!
Soak your hazelnuts & blend separately
I saw this recipe from Dr. Fuhrman, but after I made it I had to make adaptations to it. My Vitamix motor started making a burning smell, so that&rsquos not good! I changed up the order the ingredients are added and even soaked the hazelnuts for a while, instead of just throwing everything in at once. You&rsquoll want to keep the blender on low for a while once you add the frozen bananas, so it will break them up without heating up the motor. Then gradually increase the speed, using the plunger (if you have a Vitamix) to push down the ingredients. Or stop and use a spatula to push down the ingredients as needed.
Freeze banana chunks ahead of time
Frozen bananas are the healthy base and why it&rsquos called &ldquonice&rdquo cream because it is nice and healthy for your body!
First, you will want to have frozen bananas at the ready. That&rsquos really the only advance prep you are going to have to do ahead of time. Make sure you choose ripe bananas that are already starting to brown on the outside &ndash they will be much sweeter! Peel the bananas, break into chunks (at least thirds), throw in a ziplock bag, and freeze over night.
Once you try this recipe, you are going to want to keep a big stock of frozen bananas on hand all the time! Plus, you can use frozen bananas, dates, & milk as the base of any &ldquonice&rdquo cream recipe, as Dr. Fuhrman calls it. You can add any other fruit to flavor it &ndash berries, cherries, peaches, mango &ndash the sky&rsquos the limit on combinations!
You can also use different kinds of nuts, like cashews, pecans, macadamia, but I really like the hazelnuts because it&rsquos kind of like a Nutella Ice Cream!
This post contains affiliate links for your convenience. If you click a link and make a purchase I may receive a small commission at no additional cost to you. It&rsquos what keeps this website up and running and I only recommend products I love!
Make sure your hazelnuts haven&rsquot gone bad
My other tip &ndash and this is an important one &ndash is to make SURE your hazelnuts are fresh. If you are buying them in bulk, taste them first if possible. I bought a batch at Kroger one time, didn&rsquot taste them, and threw them in the recipe and found out very quickly that they were rancid and I had to throw the whole recipe away. You will know if they are bad by tasting one first.
I tried to buy them in bulk recently at Whole Foods, but they were out so I had to settle with a sealed plastic container and hope for the best. I tasted them when I got home and they were good! Nuts can be expensive, so if they are bad, just return them. Hazelnuts aren&rsquot as popular as other nuts like cashews and walnuts, so they tend to sit on shelves longer so you have to be more careful.
Cut your dates in to chunks
Lastly, I always cut my dates into quarters. I do this to check for any pit fragments and also to help them blend easier. The last thing you want is to have pit fragments in your creamy ice cream! I use the less expensive California Fancy dates, instead of the Medjool Dates. You can usually find them in bags near the raisins in most grocery stores.
No churn, but gotta have a high powered blender
You will definitely need a high powered blender like a Vitamix or Blendtec. I have made &ldquonice&rdquo cream with my old Ninja Professional, but I didn&rsquot put hazelnuts in it, so I can&rsquot promise it will be super smooth and creamy, but that is a cheaper way to go instead of a regular blender which the motor will probably burn out from the frozen bananas on the first try&hellip.
If you are at the beginning of your whole food plant based journey, know that you will not regret investing in a good high-powered blender. I use my blender almost every single day and sometimes more than once! I really enjoy my Vitamix &ndash I was hesitant about getting one at first because of the cost, but I can hands down tell you it is worth it and you really don&rsquot know what you are missing until you get one! No more raspberry seeds stuck in the teeth or tiny chunks of nuts remaining. It&rsquos also super easy to clean by blending half a container of warm water & drop of dish soap. Rinse with warm water and it&rsquos ready to go again!
If you are looking at saving money check out refurbished models on Amazon &ndash they are as good as new!
Freeze to firm up
After you finish blending your ice cream, you will probably want to enjoy it right away, but it will be a little thinner consistency like a mousse. Or you can freeze it to firm it up a bit. Because it doesn&rsquot have a high fat content like regular ice cream, it will get really hard, but then you can just thaw it a bit in your microwave for about 30 seconds on defrost.
If you try this recipe, I&rsquod love to hear your comments below!
1. Place the ice cream in a bowl and allow to soften slightly at room temperature. Fold in the chopped candies with a rubber spatula. Cover and freeze for 40 minutes to firm up.
2. Preheat a grill pan over medium-high heat. Grill the bread until golden brown and slightly charred, about 2 minutes per side. Spread each slice with some of the chocolate-hazelnut spread. Scoop 1/3 cup of the ice cream mixture onto 6 of the slices. Top with the remaining slices. Enjoy immediately or store the sandwiches in the freezer for up to 5 hours before serving.
Chocolate Hazelnut Ice Cream
A classic pairing of chocolate and hazelnut, in an intensely creamy ice cream.
This last weekend we celebrated a long Memorial Day weekend and with it, the beginning of summer. It was a near perfect weekend, filled with time spent enjoying the outdoors and sunshine, grilling, summer cocktails, the return of Arrested Development, and even a few glorious naps.
What made the weekend even better, was a batch of homemade ice cream. And not just any ice cream, but one of my all-time favorites, chocolate hazelnut. This recipe has been on my blog for a few years now buried among bad photographs and confusing instructions, and was in desperate need of an update.
Chocolate and hazelnut are such a classic flavor combination, and one you see a lot of here. I’ve got brownies, cookies, fudge sauce, and ice cream. Give me a few more years and I’ll likely give you as many new chocolate hazelnut recipes. I just can’t get enough.
This ice cream is creamy and intensely rich. The chocolate surprisingly takes a backseat to the hazelnut and the ice cream is all the better for it. It’s sure to become a favorite of yours, just as it is a favorite of mine.
Baking tip:Choosing an ice cream machine
If you don’t already own and ice cream machine but have wanted one, now is the perfect time to buy to enjoy homemade ice cream all summer long. Even if you don’t consider yourself an expert in the kitchen, ice cream is an easy treat anyone can master.
I love my Cuisinart machine, which is a lot of bang for your buck. You can also get a more expensive model or even an ice cream attachment for your stand mixer. Not ready to make a purchase? See my tips on making ice cream without a machine.
Preparation1. Preheat oven to 300F. Line 2 baking trays with parchment paper. 2. In a large bowl, sift the flour, ground hazelnut, cocoa powder, baking soda and salt. 3. In another bowl, cream the sugars, butter and espresso powder with a hand mixer until light and fluffy. 4. Gradually add the flour mixture to the creamed mixture and beat until just incorporated. Scrape down the sides of the bowl as needed. 5. Cover and refrigerate for an hour. 6. On a lightly floured surface, roll out to 1/4 inch thickness. Cut with floured 3-inch cookie cutters. Bake the cookies for 20 minutes, rotating the baking sheets halfway through the baking time. 7. Remove from oven and let the cookies cool a few minutes on the baking sheet before transferring them to a wire rack to cool completely. 8. To assemble the cookies, let the ice cream sit at room temperature for 10 minutes to soften. Place 2 scoops of ice cream into the centre of one cookie. Place another cookie on top of the ice cream. Lightly press to evenly push the filling to the outside of the cookie. Use a small spatula to smear the side of the cookie to avoid ice cream to overflow. 9. If you want a smooth ice cream disc between the cookies, you need to plan ahead and prepare the ice cream the day before. Let the ice cream soften at room temperature for 10 minutes. Line a large shallow pan with plastic wrap leaving a large amount hanging over each side. Scoop and level the soften ice cream into the pan. Fold excess plastic wrap over the ice cream to cover it. Place the pan in the freezer overnight. 10. Take the pan out of the freezer, uncover the ice cream, use the same cookie cutter as used for the cookies to cut out rounds of ice cream and sandwich the ice cream between two cookies. 11. Continue until all the cookies are sandwiched. Roll the sides into sprinkles. 12. Serve immediately. Or wrap each sandwich with plastic wrap and place them in the freezer.
Choco-Hazelnut Churro Ice Cream Sandwich
And before we knew it, the fifth month of the year crept upon us! New York had the pleasure of enjoying very favorable weather the past few days, with highs averaging the mid 70°s (that’s around 23°C for those of us who prefer metric).
One of the greatest privileges of warmer weather—and yes, there are certainly plenty )—is being able to enjoy cold desserts… namely, ice cream sandwiches! They’re one of my favorite desserts of all time, so much so that I make an effort to enjoy them on regular occasion even during the bitter Northeastern winter months. Inspired by Cinco de Mayo last week, I wanted to bring back a simple churro recipe from last year and incorporate a little spin. Literally.
With a heaping pile of cold vanilla ice cream and a spoonful of chocolate hazelnut spread sandwiched between these baked churro rosettes, and dusted with a sprinkling of cinnamon sugar, it’s hard to imagine a better kind of ice cream sandwich!
Thanks for dropping by and let me know what you’d like to see here on penny for her thoughts!