Chocolate and Hazelnut Ice-Cream Sandwiches
By OcadoLife
Published on 27 March 2023
Get two sweet treats in one with this Chocolate and Hazelnut Ice-Cream Sandwiches recipe from food writer Kat Mead. The chewy, flourless cookies are so easy to make with just three ingredients and, once baked, they make the perfect carrier for an ice-cream filling. If you’re really pushed for time, you could also use ready-made biscuits, and try experimenting with your favourite ice creams too, if you like. Time and servings
30 minsTotal time
15 minsPrep time
15 minsCooking time
Ingredients
- 200 g of soft light brown sugar
- 1 large egg
- 230 g of crunchy hazelnut butter
- 5 scoops of hackney gelato chocolate and roasted hazelnut
- 45 g of dark chocolate, melted (optional)
- 20 g of chopped hazelnuts(optional)
Method
Step 1
To make the cookies, put the sugar and egg in a mixing bowl and beat with an electric whisk for 2-3 mins, until light and airy. Add the nut butter, keep whisking to make a thick paste, then chill for 30 mins.Step 2
Preheat the oven to 180°C/160°C fan/gas 4 and line 2 baking trays with baking paper. Roll the cookie mix into 10 balls, about 45g each. Place 5 on each tray, well spaced out, and lightly flatten with your palm. Bake for 14-16 mins until golden all over and crisp at the edges. Remove from the oven, leave on the trays for 20 mins, then transfer to a wire rack to cool fully.Step 3
Take the ice cream out of the freezer about 15 mins before assembling. When it’s softened, top 5 of the biscuits with a scoop and press on the remaining biscuits. If using, spread the melted chocolate over half of each top biscuit and scatter with the nuts, then place on a baking tray and freeze for at least 30 mins before serving. Store in a sealed container in the freezer for up to 3 weeks.