CHOCOLATE ICE CREAM SANDWICHES
Provided by Giada De Laurentiis
Categories dessert
Time 1h
Yield 6 sandwiches
Number Of Ingredients 4
Steps:
- Place the ice cream in a bowl and allow to soften slightly at room temperature. Fold in the chopped candies with a rubber spatula. Cover and freeze for 40 minutes to firm up.
- Preheat a grill pan over medium-high heat. Grill the bread until golden brown and slightly charred, about 2 minutes per side. Spread each slice with some of the chocolate-hazelnut spread. Scoop 1/3 cup of the ice cream mixture onto 6 of the slices. Top with the remaining slices. Enjoy immediately or store the sandwiches in the freezer for up to 5 hours before serving.
CHOCOLATE HAZELNUT ICE CREAM CHEESECAKE
No one will guess that this easy, rich and creamy no-cook, make-ahead cheesecake uses only 4 ingredients - ideal for a dinner party
Provided by Barney Desmazery
Categories Dessert
Time 15m
Number Of Ingredients 4
Steps:
- Put the cornflakes and half a jar of chocolate hazelnut spread in a bowl and beat to combine - don't worry about breaking up the cornflakes. Press the mix into the base of a 23cm springform tin.
- In a separate bowl, beat the cream cheese until smooth, then fold in the remaining chocolate hazelnut spread. Smooth onto the cornflake base, wrap tightly in cling film and freeze overnight.
- Remove from the freezer 30 mins before serving, or until you can cut it easily with a sharp knife. Serve in slices with hazelnuts sprinkled over. Will keep in the freezer for up to 1 month.
Nutrition Facts : Calories 542 calories, Fat 33 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 42 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.5 milligram of sodium
TOASTED HAZELNUT AND CHOCOLATE ICE CREAM
The flavors in this ice cream take me back to European vacations I've enjoyed in the past. I am a big hazelnut fan, and who doesn't like chocolate? I've been caught red-handed eating Nutella out of the jar with a spoon! -Laura Majchrzak, Hunt Valley, Maryland
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a small heavy saucepan, whisk eggs, sugar and salt until blended; stir in milk. Cook over medium-low heat until a thermometer reads at least 160°, stirring constantly. Do not allow to boil. Remove from heat., Strain into a bowl; whisk in cream and Nutella until smooth. Stir in chopped chocolate. Press plastic wrap onto surface of custard. Refrigerate overnight., Pour custard into cylinder of ice cream freezer; freeze according to manufacturer's directions, adding hazelnuts during the last 2 minutes of processing. Transfer ice cream to freezer containers, allowing headspace for expansion; freeze until firm, 2-4 hours.
Nutrition Facts : Calories 436 calories, Fat 32g fat (15g saturated fat), Cholesterol 101mg cholesterol, Sodium 198mg sodium, Carbohydrate 30g carbohydrate (28g sugars, Fiber 2g fiber), Protein 7g protein.
CHOCOLATE HAZELNUT ICE CREAM SANDWICHES
To me, life would not be complete without chocolate hazelnut spread. This sandwich combines chocolate hazelnut ice cream and chocolate hazelnut cookies with the extra bonus of crunchy chopped hazelnuts around the edges. It's absolute perfection. Click here to see how to Make the Ultimate Ice Cream Sandwich.
Provided by Cookies and Cream Cookbook
Yield 8
Number Of Ingredients 19
Steps:
- Prepare an ice bath by filling a large bowl with ice cubes and 1 to 2 cups of water. Place a medium bowl fitted with a fine strainer inside the ice bath.
- In a medium saucepan, combine the milk, cream, vanilla, sugar, and salt. Set over medium heat, stirring occasionally, until the mixture is warm and begins to steam, about 5 minutes.
- In a medium bowl, whisk together the egg yolks until smooth. Carefully whisk 1/2 of the warm milk mixture into the egg yolks, 1 ladleful at a time, until the egg mixture is warmed. Whisk the egg-milk mixture back into the saucepan. Cook the mixture over medium heat, stirring constantly with wooden spoon, until the mixture is thick enough to coat the back of the spoon and registers around 175 degrees on an instant-read thermometer, about 5 to 7 minutes. Be careful not to boil the mixture.
- Immediately strain the mixture through the fine strainer into the prepared ice bath. Stir in the chocolate hazelnut spread and mix for several minutes until dissolved. Don't worry if the chocolate hazelnut spread does not dissolve completely. Cool the custard in the ice bath until it reaches room temperature, stirring often. Press plastic wrap against the surface of the custard and refrigerate until chilled, about 4 hours or up to 1 day.
- Pour the chilled mixture into an ice cream maker. Freeze according to the manufacturer's directions. Transfer the ice cream to an airtight container, press plastic wrap against the surface of the ice cream, and freeze until it is firm and the flavor is ripened, at least 2 hours.
- Preheat the oven to 350 degrees. Line large baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, sift together the flour, cocoa powder, baking soda, and salt.
- In large bowl, beat the butter and sugars on medium-high speed until smooth and well combined. Add the chocolate hazelnut spread and beat until combined. Add the egg, vanilla, and milk, and beat until combined. On low speed, gradually add the flour mixture and beat until combined. Cover the dough with plastic wrap and chill in the refrigerator for at least 15 minutes or up to 2 days.
- Drop 2 tablespoon-sized balls of dough onto the prepared baking sheets. Bake for 10 to 12 minutes, or until the cookies are set. Remove the pans to wire racks to cool completely. Freeze the cookies until frozen, at least 1 hour. Cookies can be stored in airtight containers in the freezer for up to 1 month.
- To assemble, top 1 cookie with a scoop of ice cream. Place another cookie on top of the ice cream and gently press down to form a sandwich. Roll the edges in the chopped hazelnuts and repeat for the remaining cookies. Freeze for at least 1 hour before serving.
Nutrition Facts : ServingSize 1 serving, Calories 947 calories, Sugar 73 g, Fat 59 g, Carbohydrate 97 g, Cholesterol 212 mg, Fiber 7 g, Protein 13 g, SaturatedFat 36 g, Sodium 457 mg, TransFat 0.5 g
CHOCOLATE-HAZELNUT ICE CREAM CUPCAKES
Provided by Food Network Kitchen
Time 1h35m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F. Spread the whole hazelnuts and coconut on a baking sheet and toast until deep golden, 8 to 10 minutes. Let cool, then transfer to a food processor. Add the cereal and condensed milk and pulse until the mixture is finely ground.
- Lightly spray 6 muffin-tin cups with cooking spray. Divide the coconut mixture among the cups. Wet your fingers, then press the coconut mixture into the bottom and up the side of each cup. Freeze until firm, at least 20 minutes.
- Remove the muffin pan from the freezer. Fill the crusts with coconut ice cream, smoothing the tops. Freeze until firm, about 40 minutes.
- Top each ice cream cupcake with a scoop of chocolate ice cream (make the scoop flat on the bottom so it sits on top of the coconut ice cream). Serve immediately or cover and freeze for up to 2 days. To unmold, run an offset spatula around the edge of each cup, then pry out the cupcakes. Top with chopped hazelnuts.
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