It’s getting hot in Texas, and in planning a dessert for a dinner party, I wanted to make something that was cold and decadent. I found a recipe for an ice cream sandwich that looks like a lot of work, but isn’t really, from French Chef Alain Ducasse. Store bought caramel icecream is sandwiched between two layers of Nutella chocolate and Hazelnut dacquoise.

A Dacquoise is basically a layer of baked meringue, made out of eggwhites, and in this case crushed toasted hazelnuts.

Toasted hazelnuts are processed with some powdered sugar and flour, and set aside.

Then egg whites are beaten until soft peaks form, and sugar is added by the tablespoonful, into the the sugar and beaten until stiff peaks form.

The processed hazelnut and flour mixture is gently folded into the egg whites, taking care not to stir or deflate the volume.

The meringue is spread on a piece of parchment paper into a 9×12 inch rectangle evenly, then baked in an oven at low heat for about 20 minutes.

After 20 minutes, turn off the oven, then leave it ajar and let the meringue slowly cool down for about 1 hour. This will make the meringue crispy.

To make the chocolate layer, nutella, melted white chocolate are mixed together. I also added crushed waffle cones and cocoa nibs for an extra crunch factor.

The nutella-chocolate mixture is spread on top of the cooled dacquoise, and set in the freezer to chill until hard.

After the nutella-chocolate mixture has hardened on top of the dacquoise, the sheet is halved, and caramel ice cream spread in an even layer on top of one sheet. I used store bought salted caramel gelato instead.

The other sheet of nutella/dacquoise is placed on top, and the sandwich is put into the freezer, and cut into squares when ready to serve.

I would suggest not using as much of the nutella chocolate layer as I did in my sandwich, as it made it really hard to cut and serve.

Hazelnut, Nutella, and Caramel Ice Cream Sandwich: