Chocolate Hazelnut Ice Cream Sandwiches Recipes

CHOCOLATE ICE CREAM SANDWICHES

Steps:

• 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.
• 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 SANDWICHES

Steps:

• 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.
• 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.

CHOC HAZELNUT ICE CREAM SANDWICH

Steps:

• Put a scoop of ice cream on 2 cookies, then top with 2 more cookies and squish down a bit so the ice cream reaches the edges.
• Put the hazelnuts on a plate. Roll the sides of each ice cream sandwich through the nuts, like a wheel, to create a nutty edge, then either pop in the freezer if you want to serve them later, or devour immediately.

CHOCOLATE ICE CREAM CAKE WITH HAZELNUTS AND MARSHMALLOW SWIRL

Steps:

• Cake: Preheat oven to 350 degrees. Butter two 10-inch springform pans (or one 10-inch springform pan and one 10-inch round cake pan), and line with parchment. Butter paper; flour paper and pans. Whisk together 1/3 cup sugar, the flour, cocoa powder, baking powder, baking soda, and salt in a bowl. Mix oil, water, and vanilla in another bowl.
• Beat egg yolks with a mixer on medium-high speed until pale and thick, about 5 minutes. Gradually add oil mixture, beating until combined. Gradually beat in flour mixture until combined.
• Beat egg whites on medium-high speed in another bowl with clean beaters until foamy, gradually adding remaining 1/3 cup sugar, until medium-stiff peaks form. Fold a third of the whites into yolk mixture with a rubber spatula, then gently fold in remaining whites.
• Divide batter between pans, and spread evenly with an offset spatula. Bake until cakes are set and spring back when touched, 10 to 12 minutes. Let cool completely in pans on a wire rack. Remove cake from 1 pan (the cake pan, if using), and crumble.
• Marshmallow swirl: Place egg whites, sugar, and cream of tartar in a bowl set over a saucepan of simmering water. Whisk constantly until sugar dissolves and mixture is warm, 3 to 4 minutes. Remove from heat. Beat with a mixer, starting on low speed and gradually raising to high, until stiff, glossy peaks form, 5 to 7 minutes. Beat in vanilla until thoroughly combined. Use immediately.
• Assembly: Meanwhile, stir together ice cream and hazelnuts in a large bowl. Fold in three-fourths of the marshmallow swirl and all the crumbled cake. Just barely fold in remaining marshmallow swirl, and spread over cake in pan, swirling top. Freeze until firm, at least 6 hours and up to overnight. Remove side of pan, and let sit at room temperature 5 minutes. Cut into wedges, and serve.

SWEETHEART CHOC & HAZELNUT SANDWICHES

Steps:

• Thickly spread 2 of the brioche slices with the chocolate hazelnut spread, then top with the remaining slices to make 2 sandwiches. Use a large heart-shaped cutter to cut the sandwiches into hearts.
• Whisk the egg, milk, vanilla and caster sugar in a wide, shallow bowl. Tip the hazelnuts onto a plate. Dip the sandwiches into the egg mixture, leave for 1-2 mins each side to allow the brioche to soak up the liquid, then dip one side of each sandwich into the nuts. The sandwiches can be chilled like this, covered loosely with cling film, for up to 1 hour.
• Heat the butter in a wide frying pan until melted and foaming. Add the sandwiches and cook for 1-2 mins each side until golden brown and puffed up. Dust with a little icing sugar and serve with ice cream and raspberries.

CHOCOLATE ICE CREAM SANDWICHES

Steps:

• Preheat oven to 375°. In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. Combine flour, cocoa, baking powder, baking soda and salt; add to creamed mixture and mix well., Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets, forming 16 cookies. Flatten slightly with a glass. Sprinkle with chocolate chips. Bake 8-10 minutes or until set. Remove to wire racks to cool., To make ice cream sandwiches, spread a 1/4 cup of ice cream on bottoms of half of the cookies; cover with remaining cookies. Wrap each in plastic wrap; freeze on a baking sheet overnight.

CLASSIC CHOCOLATE ICE CREAM SANDWICH

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone liner (such as Silpat®). Spray liner with cooking spray and rub it in to be sure it's completely covered.
• Whisk 1/2 cup plus 1 tablespoon flour, salt, baking soda, and cocoa together in a bowl until thoroughly combined. Sift mixture if it seems at all clumpy or chunky.
• Mix butter, both sugars, and vanilla in another bowl with a spatula until you have a smooth paste. Add flour mixture along with milk and stir until batter is smooth and stiff. Clean off the spatula with a cookie scoop and drop 12 scoops batter onto the prepared baking sheet.
• Bake in the center of the preheated oven until the tops of the cookies no longer look wet and shiny, 9 to 10 minutes. Remove from the oven and tap and shake the pan on the counter 5 times to settle and compress the cookies. Let cookies cool to room temperature on the pan, about 15 minutes.
• Transfer baking sheet into the freezer until cookies are firm, about 15 minutes.
• Remove from the freezer and remove cookies from the pan by lifting the silicone liner carefully under each one. Poke 10 or 12 holes in the surface of each cookie with the sharp edge of a chopstick. Return to the freezer until ready to assemble.
• When ready to assemble, remove from the freezer. Turn one cookie upside down, place 1 scoop ice cream on top, and sandwich with a second cookie. Serve immediately or wrap in plastic wrap and freeze for 3 hours before serving. Repeat to make remaining ice cream sandwiches.

TOASTED HAZELNUT AND CHOCOLATE ICE CREAM

Steps:

• In a small heavy saucepan, whisk eggs, sugar and salt until blended; stir in milk. Cook over medium-low heat until a thermometer reads at least 160°, stirring constantly. Do not allow to boil. Remove from heat., Strain into a bowl; whisk in cream and Nutella until smooth. Stir in chopped chocolate. Press plastic wrap onto surface of custard. Refrigerate overnight., Pour custard into cylinder of ice cream freezer; freeze according to manufacturer's directions, adding hazelnuts during the last 2 minutes of processing. Transfer ice cream to freezer containers, allowing headspace for expansion; freeze until firm, 2-4 hours.

GINEVRA IVERSON'S CHOCOLATE HAZELNUT ICE CREAM

Steps:

• Heat oven to 350 degrees and spread hazelnuts on a rimmed baking sheet. Toast in the oven for 10 minutes, or until fragrant. Let cool for about 10 minutes (or until cool enough to handle but still warm) and rub the nuts in a dish towel to remove most of the skins (some will cling and that's O.K.).
• In a medium bowl, melt together gianduja paste and butter, either over a pot with 1 inch of simmering water or in a microwave. Keep mixture warm.
• In a medium saucepan, bring the half-and-half, sugar, salt and vanilla bean to a simmer until the sugar melts, taking care not to boil. Stir occasionally.
• Place egg yolks in a small bowl. Slowly whisk in a 1/4 cup of the hot half-and-half mixture, whisking constantly and carefully so as not to scramble the yolks. Slowly pour the egg mixture back into the remaining half-and-half, whisking constantly. Heat the custard through, but do not simmer. If you see curdled clumps in your custard, pass through a fine strainer before continuing.
• While whisking constantly, slowly pour the warm custard into the warm melted chocolate (you want the two mixtures to be the same temperature). Once the chocolate custard is thoroughly combined and smooth, whisk in heavy cream. Cover custard and transfer to the refrigerator to chill for at least 2 hours.
• Pour chocolate hazelnut custard into an ice cream machine and chill according to the manufacturer's instructions.
• Fold whole hazelnuts into ice cream, excluding any powder from the nuts (it just feels gritty on the tongue). Serve at once or freeze.
• To serve, drizzle with melted bittersweet chocolate.