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Make Your Own Ice Cream Sandwiches

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Chocolate-Hazelnut Ice Cream Sandwich

From the moment I cracked open a copy of Pam Anderson’s “Perfect One-Dish Dinners: All You Need for Easy Get-Togethers” (Houghton Mifflin Harcourt, $32), I started a list of ingredients I needed to pick up in order to make dish after dish. At the top of the list was her recipe for Chocolate-Hazelnut Ice Cream Sandwiches.

These go together quickly, largely because they are a mix of store-bought ingredients. Take a chocolate cookie, a pint of chocolate ice cream, Nutella and some roasted hazelnuts and you are all set.

That is, if you can find the ingredients.

Anderson recommends Nabisco Famous chocolate wafers, but the store didn’t have them. Instead, I bought a package of chocolate chocolate chip cookies from the bakery. I only had a little Nocciolata, a chocolate-hazelnut spread that I prefer to Nutella (it can be found at, enough to make one sandwich. Then I started to use peanut butter and jellies, especially raspberry and apricot. Toasted almonds, pine nuts and pecans work as well as hazelnuts, too.

In other words, make these sensational summer treats any way you like them. A lemon cookie with lemon curd and vanilla ice cream plus some candy sprinkles would definitely be welcome in 90-degree heat. So would a sugar cookie with strawberry ice cream and almonds on the side.

Just remember what Anderson says, “The cookie should not be too thick, too hard, or too brittle. Sandwiches can be double wrapped and frozen for up to 1 week.”

Chocolate-Hazelnut Ice Cream Sandwiches

1 cup chopped hazelnuts
1/3 cup chocolate-hazelnut spread (Nutella)
16 chocolate wafers, preferably Nabisco Famous
1 pint premium chocolate ice cream

Spread ice cream on the hazelnut-spread side of the cookie.

Heat oven to 350 degrees. Place nuts in a shallow baking pan large enough to hold them in a single layer; bake until fragrant and golden, 10 to 12  minutes. Cool to room temperature.

Meanwhile, smear a portion of hazelnut spread over one side of each wafer; set aside. Scoop 8 ice cream balls, a scant 3 tablespoons in size, and set on baking sheet in freezer until ready to assemble.

To assemble, set an ice cream ball on the hazelnut-spread side of each of 8 cookies; cap with remaining cookies, hazelnut-spread side down, and press to make a sandwich.

Roll sides of each ice cream sandwich in chopped hazelnuts. Double wrap in plastic and place in freezer until ready to serve.

Makes 8 servings.

From “Perfect One-Dish Dinners: All You Need for Easy Get-Togethers” by Pam Anderson.

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