Do you like Nutella? And the oatmeal cookies? I am enthusiastic about both things and if we put them together I get the perfect dessert. Also now that we are in summer, the best dessert is in the form of ice cream. Don't you agree with me?

So today I propose a good homemade Nutella ice cream served on a glass of homemade oatmeal and coconut cookie . How have you been?

To make your ice cream creamy, add a teaspoon of liquor, in this case Frangelico, and another of inverted sugar or honey, and use an ice cream maker . I have prepared it with the ice cream accessory of my KitchenAid , which makes your homemade ice cream turn out creamier, as I tell you, by buttering it without you having to take out and beat your ice cream from the freezer from time to time, so that it does not generate unpleasant ice crystals.

Let's go with the recipe!

Le Creuset nonstick muffin pan

Ingredients

For the 3 cookie cups:

  • 15ml coconut oil
  • 3 tablespoons of panela or brown sugar
  • 50 ml of hazelnut milk or another milk or vegetable drink of preference
  • 125 g rolled oats
  • 45g oat flour
  • 1 pinch of salt

*You may need to add a little more milk or oatmeal to get the desired texture, as not all flours absorb the same amount of liquid.

For the Nutella ice cream (800g of ice cream):

  • 350 g of Nutella cream
  • 200 g of cream
  • 200 g of whole milk
  • 1 teaspoon inverted sugar or mild honey
  • 1 tablespoon of Frangelico

To decorate:

  • several ounces of chocolate
  • Grated chocolate
  • crushed hazelnuts

Preparation

For the cookie cups

  1. Preheat the oven to 180ºC heat up and down.
  2. In a medium bowl , add the coconut oil, panela and hot hazelnut milk so that the butter or coconut oil melts, and mix well.
  3. Add the oat flakes and mix.
  4. Finally add the flour and a pinch of salt.
  5. Mix until you get a slightly soft dough but it doesn't stick to your hands.
  6. You may need to add a little more milk or oatmeal to get the desired texture, as not all flours absorb the same amount of liquid. If we have a very dry dough, it will crack.
  7. Put the muffin or cupcake mold upside down.
  8. Roll out the dough about 4 mm thick (with the Joseph Joseph rolling pin you can measure it instantly) and cut circles of about 10-12 cm in diameter. Cover each muffin tin with the batter and bake for about 25 minutes until we see the edges of the cookie begin to brown.
  9. Remove from the oven and let cool upside down on a wire rack .

For the Nutella ice cream

  1. Add all the ingredients to a saucepan and put over a low heat, just enough for the Nutella and the inverted sugar or honey to dissolve well in the liquids
  2. Let warm and take to the fridge until it is very cold.
  3. Once the mixture is very cold, see it in the refrigerator of our previously frozen KitchenAid for at least 24 hours, and butter for 20-25 minutes.
  4. The ice cream will be practically ready if the temperature is cool, but even so it is convenient to take it to a preferably metallic container, cover it with film and keep it in the freezer for 2 hours.
  5. Serve over our cookie cups with an ounce of chocolate, grated chocolate or ground hazelnuts.

Le Creuset Nonstick Muffin Pan and KitchenAid Ice Cream Insert

Advice

  • These cookie cups can be made with any cookie dough, including butter, but in this case you must let the dough cool well on the pan in the fridge for at least 20 minutes before putting them in the oven. The fundamental thing for these cups is that the cookies are crunchy and not too thin, so that they support the ice cream well.

Recipe Author: Virginia fromSweet & Sour

Comments

Martina said:

Ohhh Vir!! Estoy deseando hacerlo.
Tiene una pinta buenísima !!!
Muchos besitos.
Gracias.

Martina said:

Ohhh Vir!! Estoy deseando hacerlo.
Tiene una pinta buenísima !!!
Muchos besitos.
Gracias.

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