From the kitchen: Pumpkin Ice Cream Sandwich with Chocolate Hazelnut Cookies
It’s here! It’s here! My favorite season of the year! In honor of the first day of fall, yesterday I whipped up a delicious batch of pumpkin ice cream and slapped it in between two deliciously chewy chocolate hazelnut cookies (because, why wouldn’t I do that?). This ice cream tastes just like pie! It was so GOOD! And the cookies were perfectly chewy and über decadent. I think next time I’ll add a handful of toasted hazelnuts for a little bit of crunch. Since it’s still fairly warm here in LA, this treat felt like the perfect transitional dessert – cool and refreshing yet familiar and festive. I hope you’ll make it soon! -xo
For the Ice Cream
- 1 1/2 cups whole milk
- 1 cup heavy cream
- 1/3 cup plus 2 tablespoons granulated sugar
- 1/2 teaspoon ground cinnamon
- 1 cinnamon stick
- 1/2 teaspoon freshly-ground nutmeg
- 1/4 teaspoon kosher salt
- 5 large egg yolks
- 1/4 cup packed dark brown sugar
- 1/2 teaspoon vanilla extract
- 3/4 cup 100% pure pumpkin puree (NOT PUMPKIN PIE FILLING)
For the Cookies
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 2/3 cup cocoa powder (dutch process if you have)
- 1/2 cup unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 1/2 cup dark brown sugar
- 1-1/2 teaspoons vanilla
- 1/3 cup Nutella
- 1/3 cup whole milk
Directions for the Ice Cream
Make an ice bath by putting some ice and a little water in a large bowl and nest a smaller metal bowl (one that will hold at least 2 quarts) inside it. Set a mesh strainer over the top.
In a medium saucepan mix the milk, cream, granulated sugar, ground cinnamon, cinnamon stick, nutmeg, and salt. Warm the mixture until hot and the edges begin to bubble and foam.
Whisk the egg yolks in a separate bowl and gradually whisk in about half of the warm spiced milk mixture, stirring constantly.
Scrape the warmed yolks back in to the saucepan and cook over low heat, stirring constantly and scraping the bottom with a heat-proof spatula, until the mixture thickens and coats the spatula. If using an instant-read thermometer, it should read between 160º-170ºF.
Immediately pour the mixture through the strainer into the bowl nested in the ice bath. Discard cinnamon stick. Mix in the brown sugar, then stir until cool. Refrigerate for at least 1 hour.
Whisk in the vanilla and pumpkin puree. Press the mixture through a fine-mesh strainer, then freeze in your ice cream maker according to the manufacturer’s instructions.
Directions for the Cookies
Whisk together flour, salt, baking powder, and cocoa, set aside. In the bowl of a stand mixer, add the butter and sugars. Beat on medium speed until smooth and creamy, about two minutes. Add the vanilla and hazelnut extract and beat until extracts disappear. Add the Nutella and mix until batter is smooth.
Add the flour mixture in 2 batches, alternately with the milk in one batch, mixing well. Chill dough for at least 15 minutes before baking. You can make the dough a few days in advance, just wrap it in plastic wrap and store in the refrigerator.
When you are ready to bake the cookies, pre-heat the oven to 325 degrees F. Line two baking sheets with a silicone baking mat or parchment paper. Take a tablespoon of cookie dough and roll it into a ball. Place on lined baking sheets and gently press down on the dough ball. Continue making dough balls until the cookie sheets are filled-leave two inches in between cookies.
Bake cookies for 10-11 minutes or until soft, but starting to set. Remove cookies from the oven and let cool on baking sheets for 2 minutes. Transfer to a cooling rack and let cool completely.
Scoop about 1/4 cup ice cream between two cookies and voila! Enjoy!