The ice cream with cookies and hazelnuts is that kind of ice cream you can’t help but love. Creamy and enveloping, with lots of chocolate cookie pieces, dark chocolate chips, and toasted hazelnuts that give an unexpected crunchy touch. I think it is one of the most delicious ice creams I have made so far. To enhance the chocolate flavor, I also added a teaspoon of coffee to the mixture, which you can taste, but not too much. If you prefer a stronger coffee aroma, feel free to double the amount. If you’d rather not add coffee, you can easily skip it. In that case, I recommend flavoring the mixture with the seeds of half a vanilla bean, for instance. And now, excuse me, I’m going to finish the last scoop of this delight ;).
If you like homemade ice creams, also try these recipes of mine:
- Difficulty: Easy
- Rest time: 5 Hours
- Preparation time: 20 Minutes
- Portions: 8 people
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 2 eggs
- 4.4 oz sugar
- 1 tsp instant coffee
- 3.5 oz cream cheese
- 1 1/4 cups heavy cream
- 1.8 oz toasted hazelnuts
- 2.6 oz cocoa cookies
- 1.4 oz dark chocolate chips
- to taste chocolate sprinkles
- to taste cocoa cookies
Steps
To prepare the ice cream with cookies and hazelnuts, bring a little water to a boil in a saucepan. In a large bowl suitable for bain-marie, place the eggs, sugar, and instant coffee.
Place the bowl over the saucepan with boiling water, ensuring the water does not touch the bottom of the bowl. Lower the heat and beat the eggs and sugar with an electric mixer until you get a pale and frothy mixture. This will take 8-10 minutes.
Remove the bowl from the saucepan and continue beating with the electric mixer until the mixture has cooled down.
In another bowl, combine the cream cheese with the heavy cream. Whip everything with an electric mixer until you achieve a homogeneous mixture with a texture similar to whipped cream.
Add this mixture to the bowl with the egg and sugar blend, folding it in with a spatula using upward movements.
Cover with plastic wrap and place the bowl in the freezer for one hour.
Meanwhile, cut the toasted hazelnuts in half or coarsely chop them and break the cookies into pieces.
After the first hour in the freezer, take the bowl with the mixture and mix it well with a whisk, then incorporate hazelnuts, cookies, and chocolate chips.
Transfer everything into a loaf pan or another suitable container for the freezer. Cover with plastic wrap and place in the freezer for at least 4 hours.
Serve your ice cream with cookies and hazelnuts by making classic scoops and sprinkling them with chocolate sprinkles and broken cocoa cookies.
Tips
If you prefer to omit the instant coffee, you can easily do so. In that case, I recommend flavoring the mixture with the seeds of half a vanilla bean, for instance.
