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hazelnut latte ice cream sandwich

Hazelnut Latte Ice Cream Sandwich

The Sugar Coated Cottage
Hazelnut Latte Ice Cream Sandwich. Crispy, chewy cookies radiate the flavors of espresso, crunchy hazelnuts and smooth chocolate then sandwich cool and creamy vanilla ice cream.
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Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Course Dessert
Servings 10 -12 sandwiches

Ingredients
  

  • 1 1/3 cups all purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 cup salted butter room temperature
  • 2 Tbsp fine grind espresso powder
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 cup chocolate chips
  • 1/2 cup chopped hazelnuts extra for rolling
  • Vanilla ice cream of your choice

Instructions
 

  • Preheat oven to 350 degrees F
  • Line baking sheets with parchment
  • In a large bowl add the flour, baking soda and baking powder, give quick stir to combine.
  • In bowl of mixer on medium speed cream butter, espresso powder and sugars until well mixed and whipped. About 4 minutes.
  • Add vanilla and egg, at medium speed mix to fully combine.
  • With mixer back at low speed slowly add in the flour mixture until well combined.
  • Add in the chocolate chips and hazelnuts, fold in and mix by hand until well incorporated.
  • Using standard cookie scoop, scoop cookies onto cookie sheet, spacing 2 inches apart.
  • Bake until golden brown on the edges and slightly brown on top. About 9-11 minutes.
  • When bringing out of oven very lightly tap the tops of the cookies with your finger to deflate them, this will assist in getting a thinner cookies for the sandwiches.
  • Let cool completely.
  • ASSEMBLY:
  • Let ice cream sit out for 30 minutes. You want it soft enough it will smoosh between the two sandwiches but not melted.
  • Prepare a container for the freezer to store these in and have it ready. You will be adding each sandwich to the freezer when you are done preparing it.
  • Pair up your cookies as best you can by shape/size.
  • Put a generous scoop of ice cream in the center of first cookie and then gently sandwich with second cookie, lightly pressing down to spread the ice cream.
  • If ice cream does not spread to all the edges take a small off set spatula, scoop ice cream up on tip and press into areas where needed.
  • Smooth the edges with off set spatula by going all around the cookie.
  • Roll in hazelnuts.
  • Put in freezer immediately and freeze until set, minimum 2 hours.
  • Repeat with rest of cookies until done.
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