Strawberry-Nutella Cookie Ice Cream Sandwiches

Strawberry-Nutella Cookie Ice Cream Sandwiches
Strawberry-Nutella Cookie Ice Cream Sandwiches are such a fun treat, no matter what the weather. These cookies are rich and tasty on their own, but turning them into ice cream sandwiches could not be more delicious!
Well, ladies and gentlemen, Valentine’s Day is around the corner and I’m ending my Sweets for Your Sweet Week with a delightfully delicious and fun treat: Strawberry-Nutella Cookie Ice Cream Sandwiches. If you’re a Nutella fan, these are for you!
If you know me, you know I eat ice cream all year long (and so does my dog — but only a lick or two). I don’t always make my own ice cream, but when I do, I love No Churn Orange-Cardamom Ice Cream, No Churn Cherry Chocolate Chip Espresso Ice Cream, and Peach, Lavender, and Blackberry Ice Cream.
For this recipe, I stuck with store-bought strawberry ice cream to smush between two of these rich, rich cookies. It goes so well with the bits of strawberries you’ll find tucked inside the cookies. I used a recipe I found from Real Simple magazine as baking inspiration for these treats.
The cookies are super easy to make, so that’s a bonus, right! I used freeze-dried strawberries to add to the batter. I can usually find them at my local grocery store, and I’ve seen them at Target, too.

Ingredients
  • 1 cup all-purpose flour
  • 1-1/2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 1 egg, beaten
  • 1 cup Nutella
  • 2/3 cup freeze dried strawberries, diced
  • Strawberry or vanilla ice cream or frozen yogurt, slightly softened
  • Optional: candy sprinkles for garnish
Instructions
  1. Preheat oven to 325 degrees F. Line two baking pans with parchment paper and set aside.
  2. Combine the flour, baking soda, and salt in a medium-size bowl and whisk to combine.
  3. Add the beaten egg and Nutella to the bowl, and mix until combined.
  4. Fold in the strawberries until combined.
  5. Shape the dough into about 2-inch balls and place on the baking pan about 2 inches apart.
  6. Bake for 8-9 minutes, rotating halfway through baking. Remove while still soft so you don't overbake.
  7. Remove from the oven, and while the cookies are still hot, press down on the tops slightly with a spatula. Allow them to sit for a minute, then transfer to a wire baking rack to cool completely.
  8. Once completely cooled, scoop some softened ice cream or yogurt onto the bottom of one cookie and top with another (flat side to the ice cream).
  9. If you’d like, roll the sides of the sandwiches in candy sprinkles.
Notes
These cookies were inspired by a Real Simple magazine recipe.
Recipe Source:azgrabaplate.com

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