Hazelnut Ripple Ice Cream with Chocolate Chip Cookie Chunks

Hazelnut Ripple Ice Cream with Chocolate Chip Cookie Chunks

A decadent finale to any Chanukah seudah or party.

Yields 8–10 servings/5½ dozen cookies

Ice Cream

• 3 eggs
• 2 heaping Tbsp confectioners’ sugar
• 1 Tbsp vanilla sugar
• 1 8-oz (225-g) container pareve whipped topping
• ½ cup hazelnut cream (I used Nutella, which is available pareve in Israel)

Cookies

• ½ cup coconut oil or margarine
• ½ cup light brown sugar
• ⅓ cup white sugar
• 1 large egg + 1 egg yolk
• 1 tsp vanilla extract
• ½ cup hazelnut cream, divided (I used Nutella)
• 2⅔ cups flour (I used whole wheat pastry)
• 1¼ tsp baking soda
• 1 full tsp cornstarch
• ½ tsp salt
• ¾ cup chocolate chips

For the ice cream: Beat eggs, confectioners’ sugar, and vanilla sugar on high speed for 5 minutes, or until very pale yellow and thick. Add pareve whipped topping and beat until fluffy and combined. Fold in hazelnut cream by hand and gently marbleize so you have ripples of it throughout the ice cream. Pour into a container and freeze until semi-frozen.

Meanwhile, prepare the cookies: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.

Combine coconut oil and sugars in the bowl of a mixer. Add egg, egg yolk, and vanilla and beat until fluffy. Beat in ¼ cup hazelnut cream until combined. Add flour, baking soda, cornstarch, and salt. Add chocolate chips and combine until a dough is formed. Fold in remaining ¼ cup hazelnut cream, beating for just a few seconds to marbleize — it shouldn’t be fully mixed in.