There’s something about an ice cream sandwich that makes me smile. It must have something to do with the fact that it’s completely acceptable to eat one in place of a meal because it’s summer, and it’s just so hot that you can’t bring yourself to have anything else. Maybe it’s how after a few bites it begins to melt, and before you know it it’s all over you and you’re one sticky hot mess. What makes this whole situation even better is when that ice cream sandwich consists of boozy ice cream sandwiched between soft baked nutella cookies and then rolled in Callebaut dark chocolate. Seriously, there are no words.
So the first part of this little number is the Frangelico ice cream. It is smooth and luscious, and I swear that nutty flavor from the Frangelico is just meant to be there. I included a how-to video for the ice cream so you can see the step by step process and the different variations. If you want just straight up vanilla bean ice cream you can leave out the liquor, but why would you do that?? Next up, I tweaked my normal nutella cookie recipe to create one that would pair nicely with the ice cream. The cookie itself is light and not overly sweet, allowing the flavor of the ice cream to shine through.
Once the cookies cooled, I assembled the sandwiches and rolled them in chopped dark chocolate. They were good beforehand, but the chocolate makes them sparkle. Not only does it add another layer of flavor, but it also adds a texture contrast that completes the dessert. Now you could use chocolate chips here, but I really love how the chopped chocolate looks. The best way I can describe this is to say it’s like a really sassy Chipwich! Hope you enjoy the video!
Video courtesy of How2Heroes
- 1 cup heavy cream
- 1 cup half & half
- ½ cup sugar
- 4 egg yolks
- 2 teaspoons vanilla bean paste
- 5 Tablespoons Frangelico
- 8 ounces unsalted butter
- 3/4 cup light brown sugar
- 3/4 cup nutella
- 2 eggs
- 1/2 teaspoon vanilla bean paste or vanilla extract
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 2 & 1/2 cups AP flour
- small amount of good quality chocolate to roll the sandwiches in (I used Callebaut dark chocolate)
- Bring cream, half & half, and sugar to just scant a boil.
- In a separate bowl, whisk egg yolks with vanilla. Start to drizzle in hot cream mixture, whisking constantly until about half of the cream is tempered into the egg yolks.
- Add back to the pot with remaining cream and cook over low heat till thickened, about 1 minute.
- Strain, add Frangelico, then cool to room temperature. Transfer to the refrigerator and chill at least 4 hours, stirring every so often.
- Add to ice cream machine and process according to manufacturer’s instructions. Freeze until firm, 2-3 hours.
- Cream butter and sugar till light and fluffy.
- Add nutella and continue to mix.
- Add eggs and extract, mixing till combined.
- Mix in dries.
- Wrap dough in plastic wrap and refrigerate a few hours - over night.
- Portion dough into 1.5 ounce portions.
- Bake at 325 degrees for approx. 15-17 minutes rotating once halfway through.
- When cookies are completely cool, store cookies in an airtight container till ready to use.
- Scoop ice cream on one cookie and top with a second cookie. Gently press together.
- Roll sandwiches in chopped chocolate and pop in the freezer to firm up.
You can omit the Frangelico if you just want vanilla ice cream.
Make sure you chill the cookie dough before you bake it. It is a soft dough so it needs time to firm up.
I used a 1.5 ounce cookie scoop to portion the dough. Just scoop & bake.