I have been planning this recipe for a long time and finally I managed to prepare it. The result far exceeded my expectations! These Hazelnut Cookies with Vanilla Bean Ice Cream are not only tasty but have a wonderful texture and flavour. The no churn ice cream is a fantastic compliment to the cookies and both they make an unforgettable combination!
In fact my initial idea for this dessert was to make cookie sandwiches. And while this was accomplished, somehow the cookies texture, shape and taste makes it much easier to eat them covered with a scoop of ice cream on a plate. If you leave the scoop to melt a bit, the cookie gets nicely covered by the ice-cream. Not that the cookies can’t be eaten without the ice cream – they are still wonderfully delicious. But let’s face it: a cookie covered by homemade no churn ice cream makes a very interesting dessert, good for any occasion!
What makes these cookies extraordinary? They contain three types of flour: ground hazelnuts, coconut flour and very little whole grain spelt flour. This combination turned out great! The predominant flavour of the cookies is hazelnut, but you can feel also the tender sweetness of the spelt flour. The cookies are soft and crunchy at the same time due to the hazelnut and chocolate chunks. They are also nicely chewy. Imagine these wonderful cookies dipped in ice cream – vanilla bean ice cream! It is even better than it sounds!
The No Churn Vanilla Bean Ice Cream is very easy to make. It is similar to the white layer in the Easy Black Forest No Churn Ice Cream Cake, but instead of cherries and vanilla extract it contains seeds from a real vanilla bean. The flavour of the vanilla bean is unique. It is much stronger and saturated than any extract: in fact I find the bean by itself even too strong as a smell. In the ice cream, however, its aroma develops in a fantastic way you can’t accomplish with any extract!
This is one of my most favourite recent recipes so I will be very happy to hear your feedback about them!
Hazelnut Cookies with Vanilla Bean Ice Cream
For the No Churn Vanilla Bean Ice Cream:
- 200 ml (7/8 cup) whipping cream cold
- 175 g (6.2 oz) cream cheese
- 1 can (397 g) condensed milk sweetened
- seeds scrapped from 1 vanilla bean
For the Hazelnut Chocolate cookies:
- 115 g (1 cup) butter, melted
- 100 g (1/2 cup) brown sugar
- 50 g (1/4 cup) granulated white sugar
- 1 egg
- 50 g (2/5 cup) coconut flour
- 15 g (2 tbs) whole grain spelt flour
- 1 teaspoon baking powder
- 1/3 teaspoon salt
- 2 teaspoons vanilla extract
- 100 g (1 cup) ground hazelnuts
- 30 g (1/5 cup) hazelnuts, roughly chopped
- 70 g (2/5 cup) chocolate chips (or chopped chocolate)
No Churn Vanilla Bean Ice Cream:
- In a large mixing bowl whip the cold cream until hard peaks form.
- In another bowl combine condensed milk and cream cheese and beat them with the mixer until homogeneous. Add the vanilla bean seeds and beat until absorbed.
- Using a rubber spatula fold the whipped cream into the vanilla mixture, until the mixture becomes uniform.
- Transfer the ice-cream into a large loaf pan. Cover with cling film and freeze for 6-8 hours.
Hazelnut Chocolate cookies:
- In a medium bowl combine ground hazelnuts, coconut flour, spelt flour, baking powder and salt. Whisk to blend and set aside.
- In a large bowl whisk together butter and the two kinds of sugar until well combined. Add egg and vanilla extract and whisk shortly until the mixture gets thicker and becomes uniform.
- Gradually add the dry ingredients, whisking gently with a wooden spoon, until just absorbed.
- At the end add the chopped hazelnuts and the chocolate chips. Whisk very carefully to distribute around the batter but do not overmix.
- Make a ball out of the dough. Cover the bowl with the dough with plastic wrap and let it stay in the fridge for 30-60 minutes.
- Preheat oven to 180 degrees C (350 degrees F). Line 2 large baking tins with sheets of parchment paper or silicon mats.
- Make small balls out of the dough, approximately as big as medium apricots. Place them not very close one next to another on the prepared pans.
- Bake 10-12 minutes on the top rack of the oven, until the cookies get brown on the edges. If they look too pale, you can switch the oven to top heat only for few minutes.
- Let the cookies cool and then serve them with an ice cream scoop on top.