Do you know what has been my most popular post for the last few months? My post on Nutella chocolate chip cookies. I am surprised at how popular this post is; it’s up there as one of my most popular of all time. These cookies have been a big hit with my family as well. We all love how the cookies stay fudgy and chewy rather than turning hard/stale/cakey the next day.
So I know the days are getting shorter and Fall is pretty much here, but I’m still trying to hold onto summer. We had a nice, sunny weekend, so I decided to make ice cream sandwiches.
I made my Nutella chocolate chip cookies and I made my Nutella Ice Cream. I froze the Nutella ice cream in a cylindrically shaped container that was approximately the diameter of my cookies the night before. The next day, I used a knife around the edges until the ice cream came out, and then sliced my block of ice cream and put them on the cookies.
The result was a sweet delicious messy treat. Because the ice cream is homemade and meant to stay soft and creamy, it melted pretty fast. I wanted to take more pictures of these, but I honestly didn’t have time because the ice cream kept dripping.
You can find the Nutella cookie recipe here. I’d recommend reducing the white sugar by about 1/4 cup. I found the cookies a bit too sweet this time, and the Nutella flavor not as noticeable.
You can find the Nutella ice cream recipe here.
Nutella Ice Cream Sandwiches
For the Cookies
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/8 tsp salt
- 1/2 cup unsalted butter melted
- 2/3 cup granulated sugar (see note)
- 1/2 cup brown sugar
- 2 large eggs
- 1 tsp vanilla
- 1/4 cup Nutella
- 1 cup chocolate chips
For the Ice Cream
- 1/3 cup Nutella
- 1/3 cup granulated sugar
- 1/2 cup heavy cream
- 1 cup milk
- 1 tbsp vodka (see note)
Make the Cookies
- Preheat the oven to 375°F and line baking sheets with parchment paper or silpat mats.
- Whisk together flour, baking soda and salt in a medium sized bowl.
- In a separate bowl cream the butter, sugar and the brown sugar using an electric mixer. Add the eggs and the vanilla and mix on medium speed until combined.
- Add in the flour mixture on low speed until combined. Then add in the nutella and mix until Nutella is incorporated. Using a large spoon, mix in the chocolate chips.
- Scoop large tablespoons of dough and drop onto baking sheets. I usually shape my dough balls so that they are smooth and flatten them a little, to make the cookies bake prettier.
- Bake for about 8-10 minutes. Remove cookies from try and let them cool on wire racks. Store the cookies in an airtight container until you’re ready to serve them.
Make the Ice Cream
- Beat together the Nutella, sugar, heavy cream, milk and vodka until blended evenly.
- Transfer the ice cream to your ice cream maker and churn it according to your manufacturing instructions. I recommend transferring the ice cream to a cylinder-shaped container that will allow you to slice the ice cream into a round shape approximately the same size as your cookies. That way, you won’t have to scoop and try and spread the ice cream on the cookies.
- Freeze the ice cream for at least four hours. To serve, place a slice of the frozen ice cream on a cookie and place another cookie on top.
- Sometimes when I make these cookies I reduce the sugar by ¼ cup so they’re not as sweet.
- I like to add a little vodka to the ice cream base because it helps keep the ice cream soft and creamy even after it’s been in the freezer.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.