CHOCOLATE CHIP NUTELLA ICE CREAM COOKIE SANDWICH
Ingredients
Nutella Ice Cream
- 480 g (2 cups) whipping cream chilled
- 160 g (1/2 cup) sweetened condensed milk
- 230 g (3/4 cup) Nutella
Chocolate Chip Nutella Cookies
- 10 tsp Nutella
- 110 g (1/2 cup) unsalted butter room temperature
- 75 g (1/3 cup) sugar
- 1 tsp vanilla paste or extract
- 1 egg room temperature
- 170 g (1+1/3 cup) all purpose flour
- 1/2 tsp baking soda
- 7 g (1 tbsp) cornstarch or the same amount of all purpose flour
- pinch of salt
- 100 g (2/3 cup) chocolate chips
Instructions
Nutella Ice Cream
- In a large bowl, place chilled whipping cream and whip until medium-soft peaks.
- Add sweetened condensed milk, Nutella and mix until well combined.
- Place in freezer for 1 hour then mix with a hand mixer (optional): with this step you get a more soft and aery ice cream texture, but you can also skip it and frozen until ready (about 6 hours).
- Place Nutella ice cream in freezer for about 6 hours.
Chocolate Chip Nutella Cookies
- Spoon 10 teaspoons of Nutella onto a baking sheet lined with parchment paper and freeze for 1 hour.
- In a medium size bowl, mix together flour, baking soda, cornstarch and salt until well combined. Set aside.
- In a large size bowl mix with a spatula the softened Butter, Sugar and Vanilla until creamy.
- Add the egg and mix until combined (don’t worry if it lumps).
- Incorporate with a spatula the flour mix into the butter mix in two times: don’t overmix the dough.
- Incorporate chocolate chips into the dough. If you live in a hot climate, maybe you should need to refrigerate the cookie dough for about 30 minutes before form into balls.
- Use a 5cm-2inch ice cream scooper and scoop out the cookie dough.
- Flatten the cookie dough ball into a circle and place in the center a frozen scoop of Nutella.
- Fold the edges of the cookie dough circle around Nutella stuffing and roll into a ball: if you live in a hot climate, roll quickly the cookies because Nutella tends to melt quickly or consider to freeze Nutella for minutes more.
- Repeat for the rest of the dough: you’ll get about 10 stuffed cookie balls.
- Place 5 cookie balls on a lined baking sheet (at least 5 cm-2 inch apart) and bake in preheated fan oven, upper and lower heat, at 180°C-350°F for about 10 (until the edges will be golden brown).
- Remove from the oven and allow the cookies to cool on the baking sheet for about 10 minutes before stransferring them to a wire rack to cool completely.
Assemble
- Place 1 scoop of Nutella ice cream between 2 cookies. Gently press cookies together so ice cream should spread to edge of cookies and serve it immediately.
Video
Notes
Hello, I am Valentina! Welcome to How Tasty!
I am an Italian girl in love with baking and cooking. I’ve been raised in a cooking family, baking since I was a little girl and learning from my mom and my professional chef grandma.
I created the Youtube channel How Tasty in 2017 to share with you my passion.
You don’t need to be a professional cook to follow all my recipes thanks to the video tutorials and the tips & hints you can find here.
Let’s cook!
Tips:
This Nutella Ice Cream recipe is incredibly easy, you don’t need an ice cream machine and you can make it only with a hand mixer to whip the cream.
I whipped in two times: when I prepared the Ice Cream and after 1 hour in freezer. In this way the texture of the Ice Cream turns out perfect, very similar to an Ice Cream made in a ice cream maker. But you can skip this step: whip the cream only when you prepare the Nutella Ice Cream then transfer it in a freezer container and store it in freezer for 6 hours.
I suggest to assemble the Ice Cream Cookie Sandwiches just before serve them and not store them assembled in freezer because Nutella stuffing turns out very hard if frozen.
Store your cookies at room temperature in a tin cookie box, Ice Cream Nutella in freezer and match together when you need it!
