Ingredients
For cookies
- 150g butter, room temperature
- 1 cup caster sugar
- 1/2 cup raw sugar
- 1 egg, room temperature
- 1 tsp vanilla extract
- t tbsp honey
- 1 1/2 cups all purpose flour
- 3 cups quick oats
- 1/4 cup roasted hazelnuts, roughly chopped
- 1 tsp baking soda
- Pinch sea salt
For vanilla ice cream
- 590ml thickened cream
- 590ml full cream milk
- 1 cup caster sugar
- 8 egg yolks
- 2 tsp vanilla paste
- 180g dark chocolate, roughly chopped
- 1/4 cup roasted hazelnuts, roughly chopped
Method
- To prepare ice cream; place ice cream bowl in freezer and freeze for at least 12hours. Place milk in a medium saucepan over a medium heat, and bring to a low simmer (be careful not to boil). Remove from the heat.
- Attach the whisk accessory to the KitchenAid stand mixer, combine the egg yolks and sugar into the bowl and whisk on low speed until well combined and slightly thickened.
- Slowly pour in the warm milk while on speed 2. Once combined pour the mixture back into the saucepan on medium heat along with the cream. Stir to prevent lumps, once little bubbles appear remove from the heat. Be careful not to boil the mixture.
- Allow to cool before placing in the fridge to cool completely.
- Attach the frozen KitchenAid Ice Cream bowl and dasher to the stand mixer. Turn mixer to stir, and pour cold mixture into bowl with the mixer running. Churn for 20-25 minutes.
- Spoon out the soft serve consistency ice cream into freezer safe container and place in the freezer for a minimum of 12 hours for a firm consistency.
- To prepare cookies, preheat oven to 180C and line a cookie tray with baking paper.
- Using the KitchenAid stand mixer (flat beater accessory attached) combine butter, caster sugar and raw sugar in the bowl. Beat until the mixture is light and fluffy.
- Add the vanilla extract, egg and honey and beat further until combined.
- In a separate bowl combine the dry ingredients including the nuts together. Slowly add the dry ingredients gradually to the wet mixture on a low speed.
- Turn the mixer off and roll out golf ball sized balls onto the tray, allowing space for them to cook. Gently press down a little and place in the oven to bake for 12-15 minutes or until they are golden brown.
- Remove from the oven and place on a cooling rack. Repeat the baking process until all the cookies are baked. Once cooled place them into an airtight container until you are ready to use them.
- To assemble; sandwich 1 large scoop of ice-cream between two cookies and press together (working quickly). Place back into container and back into freezer for 30min to firm up.
- Melt the chocolate over a double boiler until it is completely melted and smooth.
- Line a large plastic container with a lid with grease proof paper.
- Quickly dip each ice cream sandwich 1/3 of the way into the chocolate and place on the paper. Sprinkle the roughly chopped hazelnuts on the ice cream side, and place in the freezer again to set until firm.
