Chocolate Ice Cream with Gluten Free Hazelnut Cookies and Crunch

Mix all ingredients together in a small bowl. Place mixture in the freezer for 30 minutes.

Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius). Line a baking sheet with Gefen Parchment Paper. 

Drop by teaspoonful (or wet hands and form into tiny balls) onto baking sheet. They will spread slightly. 

Bake for 13–15 minutes or until set. They will harden further after cooling. These cookies are fragile, so handle with care. Do not remove from pan until totally cooled, and then remove with a spatula. Store in a container in the freezer until using. They’re delicious on their own, too.

Pour the oil into a plastic cup and put in the freezer for one to three hours, until thick and honey-like in texture. This gives the ice cream incredibly creamy texture.

Put the container that you will store the ice cream in into the freezer, too. (A 12-inch/30-cm square container is perfect.) This is to insure that your ice cream remains a homogenous mixture and the eggs don’t settle, as they often do.

Combine cocoa and coffee in a small bowl. Add boiling water and stir (preferably with a whisk, so it’s lump free) until smooth. Set aside to cool. 

Beat egg whites with a quarter cup sugar until stiff peaks form. (Adding one white at a time and gradually increasing the speed helps increase the volume.) Set aside.

Beat yolks with remaining half cup sugar until light and lemony, about five minutes. Drizzle in oil and then cocoa mixture and mix two to three minutes until well combined.

Fold in egg white mixture at the end, until it is well incorporated and the mixture is smooth and brown. Immediately pour into cold container and place in freezer until serving.

Place a hazelnut cookie on a plate. Top with a scoop of chocolate ice cream (or cut with a round/square cutter). Garnish with cookie crumbs.