Popicles. Ice cream. Watermelon. Berries. You can’t miss out ice cream sandwich as one of the favourite summer treats. And both kids and adults love it! I remember the first time I brought these to a family dinner, everyone dug into their ice cream sandwich feeling like a kid again. Crispy buttery nutty chocolate hazelnut shortbread cookie meets icy-cold creamy ice cream in this easy-to-make ice cream sandwich. Simply unbeatable!
Ingredients (about 15 sandwich cookies):
1 cup all-purpose flour
3/4 cup ground hazelnut
1/4 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup granulated sugar
1/2 cup packed brown sugar
2 stick plus 2 tablespoons unsalted butter, softened
2 teaspoons espresso powder
1/2 quart ice cream of your choice
1 cup of sprinkles of your choice
Preheat oven to 300F. Line 2 baking trays with parchment paper.
In a large bowl, sift the flour, ground hazelnut, cocoa powder, baking soda and salt.
In another bowl, cream the sugars, butter and espresso powder with a hand mixer until light and fluffy.
Gradually add the flour mixture to the creamed mixture and beat until just incorporated. Scrape down the sides of the bowl as needed.
Cover and refrigerate for an hour.
On a lightly floured surface, roll out to 1/4 inch thickness. Cut with floured 3-inch cookie cutters. Bake the cookies for 20 minutes, rotating the baking sheets halfway through the baking time.
Remove from oven and let the cookies cool a few minutes on the baking sheet before transferring them to a wire rack to cool completely.
To assemble the cookies, let the ice cream sit at room temperature for 10 minutes to soften. Place 2 scoops of ice cream into the centre of one cookie. Place another cookie on top of the ice cream. Lightly press to evenly push the filling to the outside of the cookie. Use a small spatula to smear the side of the cookie to avoid ice cream to overflow.
If you want a smooth ice cream disc between the cookies, you need to plan ahead and prepare the ice cream the day before. Let the ice cream soften at room temperature for 10 minutes. Line a large shallow pan with plastic wrap leaving a large amount hanging over each side. Scoop and level the soften ice cream into the pan. Fold excess plastic wrap over the ice cream to cover it. Place the pan in the freezer overnight.
Take the pan out of the freezer, uncover the ice cream, use the same cookie cutter as used for the cookies to cut out rounds of ice cream and sandwich the ice cream between two cookies.
Continue until all the cookies are sandwiched. Roll the sides into sprinkles.
Serve immediately. Or wrap each sandwich with plastic wrap and place them in the freezer.