The ice cream sandwich is a tasty and refreshing snack that you can make at home without an ice cream maker. For the filling, I opted for whipped cream with chocolate chips, but you can also use plain milk ice cream or, even better, stracciatella. You will need to make delicious chocolate chip cookies, which are baked in the oven for just 5 minutes; then you can proceed with the assembly. The real highlight of this recipe is the coating, because half of the filling will be wrapped in cookies, while the other half will be dipped in melted chocolate with hazelnut crumbs. This ice cream sandwich is ideal when you’re craving something sweet and refreshing, especially in summer!
For more recipes: Single-serve ice cream without an ice cream maker – Easy recipe collection
- Difficulty: Medium
- Cost: Medium
- Preparation time: 20 Minutes
- Cooking time: 5 Minutes
- Portions: 10 Pieces
- Cuisine: Italian
Ingredients
- 2 1/8 cups All-purpose flour
- 1/2 cup Butter
- 3/4 cup Confectioners' sugar
- 2.2 oz Eggs
- 1/2 oz Egg yolk
- 1 tsp Baking powder
- 1/4 cup Chocolate chips
- 1 tsp Vanilla extract
- 7/8 cup Whipping cream
- to taste Chocolate chips
- 14 oz Dark chocolate
- to taste Chopped hazelnuts
Tools
- Baking pan
- Mixer
Preparation
To make the ice cream sandwich, whip the cream in a bowl and fold in the chocolate chips. Pour the mixture into a baking pan (13.7×9.4 inches) lined with parchment paper and place in the freezer.
In a bowl, or in the stand mixer, place the softened butter cut into pieces, then add the confectioners’ sugar and mix everything with the beaters or a wooden spoon.
Add the flour and baking powder, continue to mix, and finally add the chocolate chips. Work until a consistent mixture is obtained, even with the help of your hands.
Then add the whole eggs one at a time, waiting for the previous one to be fully incorporated, and finally add the yolk. Add the vanilla extract, continue to mix until all the ingredients are fully absorbed.
Form a ball and let it rest in the refrigerator for at least three hours covered with plastic wrap.
Take the dough out of the refrigerator and roll it out inside a baking pan (13.7×9.4 inches) lined with parchment paper. Prick the cookie surface with a fork.
Bake in a preheated oven at 482°F for 5 minutes. Once done, remove from the oven and place on a wire rack to cool.
Cut the cookie into 20 rectangles, remove the cream from the freezer and cut it into 10 rectangles, the same width as the cookies. Take two cookies and place a rectangle of cream in between, ensuring the cookies cover half of the cream rectangle. Place on a tray lined with parchment paper and put the cookies in the freezer for a couple of hours.
Melt the dark chocolate in a double boiler and incorporate the chopped hazelnuts. Take the cookies from the freezer and dip the cream part (without the cookie) into the melted chocolate. Place the cookies back on the tray lined with parchment paper and put in the freezer for an hour. Then serve and enjoy!
Notes: Having not used all the cookies, the day after making them, I stored them in the freezer inside a plastic bag, so they could be taken out and enjoyed as needed.
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