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Nutella Ice Cream Sandwiches

These ice cream sandwiches combine my favorite cookies with one of my favorite easy homemade ice cream recipes. It’s a sweet and messy treat that’s great on a hot day! Plus, you can make both the cookies and ice cream the day before and assemble just before you’re ready to serve them.
Prep Time: 30 minutes
Cook Time: 8 minutes
Total Time: 38 minutes
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Ingredients

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)

Instructions
 

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.

Notes

  • 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. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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