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.
Ingredients
- 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)
Frangelico Ice Cream
Nutella Cookies
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