I mean, could there be a better summertime dessert?
It’s August, and we’re in the midst of some of the hottest days of summer here. Sadly, this also means that fall is just around the corner. To me this means one thing: Do all things summer before it’s too late and people start to talk of apples and pumpkin spice… YIKES.
Nothing screams summertime more than ice cream. It’s my goal to eat it every single day this month (and I’m thinking I won’t have too much trouble). I’m starting things off with a KILLER recipe for no-churn Nutella™ ice cream, and then I’m going to tell you how to sandwich it between two freshly-baked chocolate chip cookies.
Clearly you need to get going on these sandwiches today.
Grab your ingredinets. There are few and they are SIMPLE!!
Add the heavy cream and Nutella™ to the bowl of a stand mixer fitted with the whisk attachment (or use a handheld electric mixer). Whip until stiff peaks form. Add the sweetened condensed milk, vanilla and salt. Whip until just combined. Pour the ice cream into a freezer- safe container and freeze overnight.
Bake the cookies according to package directions. Allow them to cool before sandwiching ice cream in the middle.
Once the ice cream is completely frozen, scoop one large scoop onto the bottom of a cookie. Place another cookie on top and lightly press the sandwich together.
Eat immediately. This ice cream softens QUICKLY so make sure to eat them right away!