The chocolate and cream ice cream sandwich is perfect for summer and to enjoy when you crave something refreshing. Simple to make, this ice cream sandwich rivals store-bought ones, being more wholesome and satisfying to create at home. My boyfriend rated it: A+! Once you’ve tried this chocolate and cream ice cream sandwich, you’ll be eager to make it again!
For more delicious recipes, check out the collection: Single-Serving Ice Cream without an Ice Cream Maker
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Cooking time: 5 Minutes
- Portions: 8 Pieces
- Cuisine: Italian
Ingredients
- 2 cups All-purpose flour
- 1/2 cup Butter
- 1/2 cup Powdered sugar
- 2 tbsps Unsweetened cocoa powder
- 2 oz Eggs
- 2 tsp Egg yolks
- 1/2 tsp Baking powder
- 3/4 cup Heavy cream
- to taste Chocolate chips
- 2 tbsps Hazelnut spread
Tools
- Mixer
- Cookie Cutter
Preparation
To make the chocolate and cream ice cream sandwich, in a bowl or a stand mixer, add softened butter cut into pieces, then add the powdered sugar and mix everything with a whisk, or a wooden spoon.
Next, add the whole eggs one at a time, waiting for each to be fully incorporated, and finally add the egg yolk. Continue mixing until all the ingredients are fully absorbed.
Add the flour, cocoa powder, and baking powder, and mix until you get a firm dough, even using your hands. Shape into a ball and let it rest in the fridge for at least three hours covered with plastic wrap.
Take the dough from the fridge and roll it out to a thickness of about 1/16 inch, using a cookie cutter (diameter 3 inches) to cut out sixteen discs and place them on a baking sheet lined with parchment paper. Prick the surface of the cookies with a fork.
Bake in a preheated oven at 480°F for 5 minutes. Once ready, take them out and place them on a wire rack to cool.
In a bowl, whip the cream and add chocolate chips to taste. Divide the cream into two bowls and in one, incorporate the hazelnut spread slightly melted in a bain-marie.
At this point, you can assemble the ice cream sandwiches: add a tablespoon of cream on one half and a tablespoon of chocolate cream on the other half of eight cookie discs.
With the help of a spatula, spread both creams on the surface, creating a layer about 3/8 inch thick. Close the sandwiches with the remaining halves of the cookie discs.
Let the ice cream sandwiches rest in the freezer for at least a couple of hours. Then enjoy as needed. Enjoy!
Note: Not having consumed all the sandwiches the day after making them, I stored them in the freezer inside a plastic bag, so I can take them out and enjoy them as needed.
If you make one of my recipes, share it using the hashtag #ricettedilibellula.
For their creation I was inspired by a recipe seen on Ho voglia di dolce.
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