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Hazelnut Ripple Ice Cream with Chocolate Chip Cookie Chunks


A decadent finale to any Chanukah seudah or party.


Prepare the Ice Cream

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

Prepare the Cookies

1. Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a baking sheet with Gefen Parchment Paper and set aside.
2. Combine coconut oil and sugars in the bowl of a mixer.
3. Add egg, egg yolk, and vanilla and beat until fluffy.
4. Beat in 1/4 cup hazelnut cream until combined.
5. Add flour, baking soda, cornstarch, and salt.
6. Add chocolate chips and combine until a dough is formed.
7. Fold in remaining 1/4 cup hazelnut cream, beating for just a few seconds to marbleize — it shouldn’t be fully mixed in.
8. With your hands or a cookie scoop, shape dough into balls. Place on prepared cookie sheet. Bake for 10 minutes or until golden. The cookies will harden as they cool.


1. Place 15 cooled cookies in a ziplock bag and break them into chunks (I use a schnitzel pounder). Mix into the semi-frozen ice cream and return ice cream to the freezer until serving.


This recipe makes many more cookies than you need for the ice cream. They freeze well, and I never heard anyone complain of having extra yummy cookies in the freezer! You can also serve a whole cookie on the side of the scooped ice cream.


I highly recommend using coconut oil in the hazelnut cookies featured here. It’s a natural product that has many health benefits. It gives these cookies a delightful texture, too.


Food and Prop Styling by Renee Muller
Photography by Moshe Wulliger