Hazelnut, Nutella and Caramel Ice Cream Sandwiches

  1. Preheat the oven to 375 and line a baking sheet with parchment.
  2. Spread the nuts in a pie plate and roast for 12 minutes, until the skins split.
  3. Transfer the nuts to a clean kitchen towel and let cool.
  4. Rub them together to remove the skins and transfer to a food processor.
  5. Add the confectioners' sugar and flour; process until the nuts are finely ground.
  6. In a large bowl, using an electric mixer, beat the egg whites with the salt at high speed until soft peaks form.
  7. Beat in the granulated sugar, 1 tablespoon at a time, until the whites are stiff.
  8. Using a rubber spatula, fold in the ground nuts.
  9. Spread the batter on the parchment in a 9-by-12-inch rectangle.
  10. Bake for 20 minutes, until golden.
  11. Prop the oven door open and let the dacquoise sit for 1 hour.
  12. Meanwhile, in a microwave-safe bowl, melt the white chocolate in the microwave at high power in 1-minute intervals.
  13. Stir in the Nutella and crushed ice cream cones.
  14. Invert the dacquoise onto a surface and peel off the paper.
  15. Spread evenly with the Nutella filling.
  16. Cut the dacquoise in half to make two 9-by-6-inch rectangles.
  17. Freeze until the filling is set.
  18. Spread the ice cream over one half.
  19. Close the sandwich and freeze until firm, at least 4 hours.
  20. Slice and serve.

hazelnuts, sugar, flour, egg whites, salt, granulated sugar, white chocolate, nutella, sugar, caramel ice cream

Taken from www.foodandwine.com/recipes/hazelnut-nutella-and-caramel-ice-cream-sandwiches (may not work)

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