These Nutella Brownie Ice Cream Sandwiches feature Ferrero Rocher stuffed chocolate ice cream sandwiched between two fudgy Nutella brownies. These lovelies are taken to the next level with a chocolate/hazelnut coating! A fun treat for the summertime! 

Who loves Nutella? Better yet, who DOESN’T love Nutella? I’m a huge fan of this silky chocolate hazelnut flavoured heaven in a jar. One of the best, and most popular ways to enjoy this hazelnut goodness is straight from the jar — but I prefer it inside of other desserts! 

I’ve already shared a recipe for Nutella Pretzel Brownies, but with today being National Ice Cream Sandwich Day, I just HAD to turn my new favourite brownie into a yummy frozen treat!

This dessert is a Nutella dream come true! The combination of rich and fudgy Nutella brownies, chocolate ice cream and Ferrero Rochers coated in a hard chocolate hazelnut shell is unbeatable! 

I made these during an insane heatwave and they kept melting, so they don’t look the prettiest — but the taste is absolutely incredible!

These Nutella brownie ice cream sandwiches are super easy to make, because the brownie is the only thing made from scratch. 

The brownie itself is really easy to make and only requires one bowl! It’s modified from my tried and true brownie recipe I use in most of my delicious Fudge Brownie recipes. The only difference is that I replaced the chocolate chips with Nutella.

The process is exactly the same, melt the butter and Nutella, add sugar, eggs, vanilla, dry ingredients etc. The final brownie is just as fudgy as my chocolate brownie!

Since these are ice cream sandwiches, the brownie batter needs to be divided in half to make two thinner layers. Make sure your baking pan is sprayed with non-stick spray and lined with aluminum foil or parchment paper to make life easier. Then pour half of the brownie batter into a pan and spread into an even layer. 

Now we want these brownies to stay nice and flat, so you’ll need to place a layer of parchment paper directly on top of the batter before baking. This actually made it difficult for me to tell when the brownies were done because I needed to remove the pan from the oven and take the parchment paper off, but in the end I found 16-20 minutes to be the perfect baking time. 

When you remove the parchment, the surface of the brownie will look moist, but not wet. And a toothpick inserted into the brownie should come out with a few moist crumbs. Lift the brownies out of the pan and allow it to cool completely on a wire rack. 

Once the second brownie layer has finished baking, let it cool inside of the pan. This will be the bottom layer of the ice cream sandwich. 

While the brownies are cooling, take the ice cream out of the freezer and let it soften at room temperature. Once cooled, scoop out some of the ice cream onto the brownie that’s still in the pan. I didn’t give any measurements for the ice cream because it’s not needed. Simply scoop enough to cover the brownie. 

Spread the ice cream into an even layer, then place the halved Ferrero Rochers on top and gently push them down so they are inside of the ice cream. Add a few more spoonfuls of ice cream on top of the Ferrero Rochers and spread into an even layer to cover them completely. Gently flip the second brownie layer on top of the ice cream layer and gently push down to secure. Wrap the entire pan in plastic wrap and freeze overnight. 

Once the ice cream is completely frozen, remove the brownies from the freezer and lift out of the pan. Using a sharp knife that has been sitting in hot water, slice into even portions. I sliced mine into 2×4-inch rectangles (perfect ice cream sandwich size), but since the brownies were super frozen and my knife isn’t very sharp, the slices weren’t as even as I wanted. 

Because of the insane heatwave in my city, these ice cream sandwiches were melting like crazy! I would put the sandwiches back in the freezer for a few hours, but as soon as I took them out, they started melting immediately. With my lack of patience, I still dipped them in the chocolate and hazelnuts which was a disaster, to say the least. 

I ended up rushing the photo-taking process because the sandwiches were quickly becoming a melted mess. Darn heatwave. 

After re-freezing the sandwiches for the rest of the day and finally taking my first bite, I fell in love. You could even say it was “love at first bite”. After the first bite, I just knew these were gonna be on my favourite recipes list! 

My favourite way to enjoy these is by putting the sandwiches into a bowl, letting the brownies soften for a few minutes, then eating it with a spoon. It’s like a Nutella Brownie Ferrero Rocher Chocolate Ice Cream Sundae! Tell me that doesn’t sound amazing? 

You May Also Like:

Ferrero Rocher Fudge Brownies 

Nutella Pretzel Brownies

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Nutella Brownie Ice Cream Sandwiches

Yield: 8-10 Sandwiches

These Nutella Brownie Ice Cream Sandwiches feature Ferrero Rocher stuffed chocolate ice cream sandwiched between two fudgy Nutella brownies.

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Ingredients

Nutella Brownies:

• 1 cup Nutella
• ¾ cup unsalted butter, cubed
• ¾ cup granulated sugar
• ½ cup light brown sugar, packed
• 2 large eggs, room temperature
• 1 large egg yolk
• 1 teaspoon pure vanilla extract
• ¾ cup all-purpose flour
• 2 tablespoons unsweetened cocoa powder, sifted
• ¼ teaspoon salt

Ice Cream Layer:

• 1 tub chocolate ice cream
• 12 Ferrero Rochers, halved

Chocolate Hazelnut Coating:

• 8 oz. semisweet chocolate, finely chopped
• 1 Tbsp vegetable shortening
• 1 and 1/2 cups skinned and roasted hazelnuts, finely chopped

Instructions

For the Nutella Brownies:

1. Preheat the oven to 350°F (325°F for dark pans) (180°C). Line two 9x9-inch square baking pans with aluminum foil or parchment paper, leaving about 2-inches hanging over the sides and spray with non-stick spray. Set aside. If you only have one pan, just wash and re-use.
2. Place Nutella and cubed butter in a large bowl and place over a saucepan of simmering water. Stir constantly until the butter and Nutella are both melted and combined, about 3-4 minutes.
3. Remove bowl from heat and immediately add both sugars and whisk until sugar is dissolved and mixture is smooth.
4. Add eggs, egg yolk and vanilla and slowly whisk until combined. Do not overmix. Add flour, cocoa, and salt and stir with a rubber spatula until well blended.
5. Divide batter between the two prepared pans and spread into an even layer. Place a sheet of parchment paper directly on top of the batter and smooth it out until it’s nice and flat.
6. Bake for 16-20 minutes or until a toothpick inserted into the brownie comes out with a few moist crumbs.
7. Remove one layer of brownie from the pan and allow to cool completely on a wire rack. If you only had one pan, repeat steps 5 and 6 for the second layer of brownie, then remove the top parchment layer and allow to cool in the pan on the rack.
8. Meanwhile, remove the ice cream from the freezer and allow it to soften for at least 15-20 minutes.

For the Ice Cream Layer:

1. Once the brownies are cooled, scoop out some of the ice cream onto the brownie that’s in the pan. There’s not really any measurements, just scoop enough to cover the surface. You don’t need the entire tub.
2. Using a small offset spatula, spread the ice cream out into an even layer. Layer the halved Ferrero Rochers on top and gently press them down into the ice cream.
3. Scoop out a few more spoonfuls on top of the Ferrero Rochers and spread into an even layer to cover the chocolates completely.
4. Place the second brownie on top of the ice cream and gently press it down. Cover entire pan with plastic wrap and transfer to the freezer to freeze completely overnight.

For the Chocolate Hazelnut Coating:

1. Place the chopped hazelnuts in a plate. Set aside.
2. Microwave the chopped chocolate and shortening in a heat-safe bowl for 30 second intervals, stirring after each until completely melted and smooth. Set aside.
3. Line a baking sheet with a silpat mat or parchment paper. Set aside.
4. Once completely chilled, remove ice cream sandwiches from the freezer and lift out of the pan.
5. Using a sharp knife that’s been dipped in hot water and wiped dry, trim off the edges of the ice cream sandwiches. Then cut into 2x4-inch rectangles. You should get about 8-10.
6. Dip each ice cream sandwich diagonally into the melted chocolate, then immediately roll in the chopped hazelnuts. Place onto the prepared baking sheet. Transfer back to the freezer to chill completely, about 1-2 hours.
7. Serve immediately or wrap each sandwich in parchment paper and freeze for later. Enjoy!

Notes

- Feel free to spread some Nutella on the inside of the brownies to help the sandwiches stick together better.

- I recommend pouring the melted chocolate into a tall, wide dish or glass to make dipping easier.

BON APPÉTIT!

Love, Dedra