Oh boy. I am very pumped for this post. Are you? I hope so. This is by far my new favorite dessert. Or at least second favorite, because banana cream pie will always be my first love. Or something like that.
Anyway, as most of these go, this recipe was inspired by a post I saw on Pinterest, which links to the Dellalo website, which apparently is a Pizzelle company. Confused yet?
The basics to this recipe are the same: Insert ice cream and spread in between two pizzelles. Simple enough. You could easily do this with store bought ice cream, which honestly may be easier because all the chemicals make it hold it’s shape better. But who wants to do that? Let’s make it tedious and complicated instead. 🙂
First things first, make your ice cream, preferably using this recipe. If you do use homemade ice cream, remember to take it out of the fridge about 5-10 minutes before so it’s a little soft. Make sure you roast up extra hazelnuts (about 1/2 – 1 cup) and chop them up. You’ll see these later.
Before you start, have some wax paper handy and also the tupperware that these babies are going into. You need to move fast so the ice cream doesn’t run everywhere. For the pictures, I put them together, then put them in the freezer, then took them back out after about an hour so they could hold their shape.
Next, lay out your pizzelles. I grabbed the Pizzelles at Whole Foods, and I’m honestly not sure if you can get them elsewhere. They didn’t have them at Trader Joes, and I didn’t bother looking at Safeway / Giant.
Next, spread some chocolate sauce on the pizzelles. For the chocolate sauce, I thought about either 1) using Nutella, 2) making a cookie butter sauce from TJ’s cookie butter, or 3) making my own. I discounted all of those because 1) the ice cream was already hazelnut-y and I wanted a contrast, 2) I thought that might take away from the hazelnuts, and 3) I had too much else to make. In the end I used Hershey’s chocolate spread, which can be found anywhere (I got it at Rite Aid), and warmed it up a bit before spreading it on.
At this point, I decided I didn’t want to try rolling the sandwiches in hazelnuts, but instead put hazelnuts on the cookies themselves. I wanted to have a crunch throughout the sandwich, and also I worried that the ice cream would go haywire while I tried to roll them.
Lastly you scoop on some ice cream and top with the other pizzelle.
Put those suckers in the tupperware and freeze until ready to serve. You can also warm up some of the caramel sauce and drizzle on top or in a small side dish for dipping, if you’re so inclined and want diabetes.
I took some pictures showing how you could also wrap a bunch of these up with just wax paper and a pretty ribbon. These would be great to take to a dinner party, give as a gift, or put on guests plates when they’re ready for dessert. You could also mix and match flavors and ribbons. Either way, these were really fun, looked fancy, and tasted fantastic. The ice cream, chocolate, and salted caramel balanced perfectly with the crunchy hazelnuts and pizzelle.
For this cat fact, I’m just going to put up some pictures of my cat, because he was looking crazy adorable the other night. FACT!
Hazelnut Ice Cream Sandwiches with Salted Caramel and Chocolate Sauce
The below makes about 9 sandwiches. Perfect to eat one and have 8 more for a dinner party.
Hazelnut Ice Cream with Salted Caramel (or another flavor of your choice) – about 3 cups, or 3/4 quart
Salted Caramel sauce (optional)
1 cup spreadable Chocolate Sauce (I used the 13 oz. jar of Hershey’s Spreads plain Chocolate)
1/2 – 1 cup hazelnuts, roasted, skinned and chopped finely
18 large Pizzelles
1. Lay out your Pizelles and spread chocolate sauce on half. Sprinkle hazelnuts onto the ones with chocolate sauce.
2. Using an ice cream scoop, quickly scoop ice cream onto half of the non-chocolate covered pizzelles. Top each with a chocolate- and hazelnut-covered pizzelle. Place immediately in freezer. Do the same with the remaining pizzelles and ice cream. Freeze until ready to serve.