Hazelnut Cookies with Vanilla Bean Ice Cream
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Hazelnut Cookies with Vanilla Bean Ice Cream

Prep Time30 mins
Cook Time30 mins
Total Time1 hr

Ingredients

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)

Instructions

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.
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