Recipes.

Chocolate Hazelnut Ice Cream Sandwiches


Keys2words - Hazelnut Ice Cream Sandwiches
  • 8–10 servings
  • Prep - 25 mins
    Cooking - 20 mins
  • Total - 45 mins
Keys2words - Hazelnut Ice Cream Sandwiches

Say goodbye to boring desserts and shake up your treats with these ice cream sandwiches! Make sure you prep the ice cream the night before and pop it in the freezer for at least 6 hours.  

Servings: 8–10
Preparation: 25 mins
Cooking: 20 mins

Ingredients

Chocolate Ice Cream

  • 1 cup hazelnuts.
  • 1 cup coconut milk.
  • 1/4 cup rice malt syrup.
  • 2 tablespoons raw cacao powder.

Hazelnut Cookies

  • 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).

Directions

The night before prepare the ice cream
1. Preheat oven to 180ºC/350ºF/Gas Mark 4. Place 1 1/2 cups hazelnuts (for the ice cream and cookies) on a tray and roast with the skins on for about 10 minutes, until fragrant and the skins loosen, being careful not to let them burn. Remove from the oven and tip into a clean tea towel. Fold over and rub together to remove the skins. Let cool. Set aside 1/2 cup hazelnuts for the cookies.

2. Blend the hazelnuts and the rest of the ice cream ingredients until smooth in a food processor. Pour into an airtight container and freeze overnight.
The next day make the hazelnut cookies
1. Preheat oven to 180ºC/350ºF/Gas Mark 4. Line a baking tray with baking paper. Place the reserved hazelnuts in a food processor and blitz into a very fine meal. Combine the oil, stevia and vanilla in a large bowl. Add the fresh hazelnut meal, almond meal, salt, half of the whisked egg and mix with a spoon to form dough.

2. Roll out the dough to about 1.5 cm thick. Cut into shapes with a 4–5 cm cookie cutter. Transfer to the prepared tray and brush lightly with the remaining whisked egg to give it a pretty gloss. Bake for 6–8 minutes, until lightly browned around the edges. Cool on the tray.

3. Serve a spoonful of ice cream between two crispy cookies or on top of a couple of raw cookie rounds.



Note

If you prefer your dough raw, flatten mixture onto a lined baking tray and store in the fridge for a couple of hours to set. Once set take out and cut with a scone cutter into rounds.

Say goodbye to boring desserts and shake up your treats with these ice cream sandwiches! Make sure you prep the ice cream the night before and pop it in the freezer for at least 6 hours.

Ingredients

Chocolate Ice Cream

  • 1 cup hazelnuts.
  • 1 cup coconut milk.
  • 1/4 cup rice malt syrup.
  • 2 tablespoons raw cacao powder.

Hazelnut Cookies

  • 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).

Directions

The night before prepare the ice cream
1. Preheat oven to 180ºC/350ºF/Gas Mark 4. Place 1 1/2 cups hazelnuts (for the ice cream and cookies) on a tray and roast with the skins on for about 10 minutes, until fragrant and the skins loosen, being careful not to let them burn. Remove from the oven and tip into a clean tea towel. Fold over and rub together to remove the skins. Let cool. Set aside 1/2 cup hazelnuts for the cookies.

2. Blend the hazelnuts and the rest of the ice cream ingredients until smooth in a food processor. Pour into an airtight container and freeze overnight.
The next day make the hazelnut cookies
1. Preheat oven to 180ºC/350ºF/Gas Mark 4. Line a baking tray with baking paper. Place the reserved hazelnuts in a food processor and blitz into a very fine meal. Combine the oil, stevia and vanilla in a large bowl. Add the fresh hazelnut meal, almond meal, salt, half of the whisked egg and mix with a spoon to form dough.

2. Roll out the dough to about 1.5 cm thick. Cut into shapes with a 4–5 cm cookie cutter. Transfer to the prepared tray and brush lightly with the remaining whisked egg to give it a pretty gloss. Bake for 6–8 minutes, until lightly browned around the edges. Cool on the tray.

3. Serve a spoonful of ice cream between two crispy cookies or on top of a couple of raw cookie rounds.

Note

If you prefer your dough raw, flatten mixture onto a lined baking tray and store in the fridge for a couple of hours to set. Once set take out and cut with a scone cutter into rounds.

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