Monday, 13 February 2017
Hazelnut & Raspberry Chocolate Dipped Ice Cream Sandwiches
So I’m back with another semi reluctant Valentine’s day post (just like last year), I say semi because I’ve been super excited about this idea for a few weeks now but it’s just taken me a while to get around to making it, plus the fact I’ve also had a few baking mishaps, totally my fault my brain has been really spacey recently; it’s gone full on turbo.
I kind of went to town on the sweet stuff for bakemas and may have by accident come up with way too many sweet recipes for this year already; I have a sweet tooth okay? Don’t judge me! I apologise if you’re still slugging your way through your diet but you know...everything in moderation right? Chocolate and ice cream should always be the exception!
Anyway, I know I made gingerbread man ice cream sandwiches for bakemas (which I was kind of obsessed with) but I couldn’t resist making them again and ...I added raspberries, that makes this whole thing festive enough right? I would have gone full out and made them heart shaped but I don’t have a heart shaped cutter...nor do I really want one after this post so we’re going for the...subtle approach! These are more of a “I love you man” ice cream sandwich than a “please be mine here’s an upside down bum” ice cream sandwich!
For the hazelnut shortbread
115g/4oz/ ½ cup butter/margarine
65g/3oz light musovado sugar
170g/6oz plain flour
2oz chopped hazelnuts (roasted or raw)
You will also need
Freeze dried raspberries
First make the shortbread.
Preheat the oven 160C/325F/Gas 3
Measure all the butter, sugar and flour into a bowl and rub together with your fingertips to create a breadcrumb like consistency.
Stir in the chopped hazelnuts then knead gently to bring together and form a dough.
Roll the dough out on a lightly floured surface to about 0.5cm/¼ inch thick and cut out 2-2 ½ inch circles. Re-roll until all the dough is used up. Place the biscuits on a baking tray covered with greaseproof paper and bake in a preheated oven for 15 minutes or until lightly golden around the edges. Leave to cool on a rack.
Once your biscuits are cool get your tub of ice cream and slide a knife all the way round the edge. Turn the ice cream upside down and squidge the sides until the ice cream comes out. Turn the ice cream on its side and slice the ice cream about ½ - ¾ of an inch thick. Cut out your ice cream with your cookie cutter and place on the biscuits, sprinkle some freeze dried raspberry pieces on top of your ice cream then add the top cookie and give it a gentle squeeze. Repeat this process then pop them back in the freezer to harden.
Once your cookies have hardened melt your chocolate then set aside to cool off slightly, you’ll only need to leave it a few minutes it’s just to minimise the ice cream melting. Dip your ice cream sandwiches in the chocolate and sprinkle with freeze dried raspberry pieces, repeat until all your sandwiches are dipped then pop them back in the freezer.
You can keep these in the freezer for up to a month but trust me they won’t last that long!