Ice Cream Cookie Sandwiches | Recipe

First prepare the ice cream. In a bowl of a stand mixer (or with a hand mixer), whip cold heavy cream until stiff peaks occur. Do not beat it too long.

In another bowl, stir together hazelnut spread, vanilla and condensed milk.

Now gently add a couple of tablespoons of whipped cream and stir, to loosen the mixture.

Slowly incorporate it into the rest of the whipped cream.

Pour the ice cream mixture into a rectangular container. Make sure not to fill it too high, as you will need to cut out slices later. You may need to divide the mixture between several containers.

Put the ice cream into the freezer. When firm enough: cut it into 7 discs, using a small, round food ring or cookie cutter.

Store the ice cream discs in the freezer while preparing the cookies.

For the cookies, beat butter and sugars at medium-high speed in a bowl of a stand mixer (or with a hand mixer) using the flat beater for a couple of minutes.

Now add the egg and vanilla, and let incorporate for a couple of seconds.

Add baking soda, salt and flour and incorporate using a spatula. Do not overmix.

Cover the bowl and let the dough chill into the fridge for about 30 minutes.

Preheat the oven at 175 °C.

Use an ice cream scoop to form cookies and place them well spaced on a lined baking tray (or 2 trays).

Bake for 11-13 minutes. Then allow to cool completely.

Place a slice of ice cream between two biscuits to assemble each sandwich. Place them back into the freezer.

Melt the chocolate carefully in a bain-marie. Dip one side of each sandwich into the melted chocolate. Place them briefly on baking paper to set. Then return them to the freezer until ready to serve.