Hazelnut, Nutella and Caramel Ice Cream Sandwiches |
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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 18 |
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Ingredients:
1 cup(s) hazelnuts (4 ounces) |
1 cup(s) confectioners' sugar |
2 tablespoon(s) all-purpose flour |
4 large egg whites |
pinch of salt |
1/4 cup(s) granulated sugar |
4 ounce(s) white chocolate, chopped |
1 cup(s) nutella |
6 sugar ice cream cones, crushed |
1 pint(s) caramel ice cream, softened |
Directions:
1. Preheat the oven to 375° and line a baking sheet with parchment. Spread the nuts in a pie plate and roast for 12 minutes, until the skins split. Transfer the nuts to a clean kitchen towel and let cool. Rub them together to remove the skins and transfer to a food processor. Add the confectioners’ sugar and flour; process until the nuts are finely ground.
2. In a large bowl, using an electric mixer, beat the egg whites with the salt at high speed until soft peaks form. Beat in the granulated sugar, 1 tablespoon at a time, until the whites are stiff. Using a rubber spatula, fold in the ground nuts. Spread the batter on the parchment in a 9-by-12-inch rectangle. Bake for 20 minutes, until golden. Prop the oven door open and let the dacquoise sit for 1 hour.
3. Meanwhile, in a microwave-safe bowl, melt the white chocolate in the microwave at high power in 1-minute intervals. Stir in the Nutella and crushed ice cream cones.
4. Invert the dacquoise onto a surface and peel off the paper. Spread evenly with the Nutella filling. Cut the dacquoise in half to make two 9-by-6-inch rectangles. Freeze until the filling is set. Spread the ice cream over one half. Close the sandwich and freeze until firm, at least 4 hours. Slice and serve.
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