Heavenly Walnut Shortbread Dulce de Leche Ice Cream Sandwiches Recipe

Crisp, buttery walnut shortbread dulce de leche ice cream sandwiches promise a decadent dessert adventure that melts expectations.

Sweet memories dance through each delicate crunch and silky layer.

Nutty undertones complement creamy richness in ways that surprise and delight.

Elegant yet playful, these treats combine classic techniques with modern indulgence.

Summer gatherings or quiet afternoons deserve such spectacular sweets.

Irresistible textures and complex flavors await you in this simple yet sophisticated recipe.

Ingredients For Walnut Shortbread Dulce De Leche

• All-Purpose Flour: A classic baking staple that provides structure to the shortbread cookies.
• Salt: Enhances the overall flavor of the shortbread cookies.
• Walnuts: Adds a rich, nutty crunch and depth of flavor to the cookie base.

• Butter: Creates a rich, tender texture in the shortbread cookies.
• Powdered Sugar: Provides sweetness and helps create a delicate, melt-in-your-mouth cookie texture.
• Vanilla: Delivers a warm, aromatic flavor that complements the other ingredients.

• Milk, Heavy Cream: Provides the creamy foundation for the dulce de leche ice cream.
• Dulce de Leche: A sweet, caramel-like ingredient that gives the ice cream its signature rich flavor.
• Salt: Balances and intensifies the sweetness of the ice cream.

Step-By-Step Walnut Shortbread Dulce De Leche

Step 1: Mix Dry Ingredients

Sift flour and salt into a large mixing bowl.

Sprinkle in chopped walnuts and gently stir to combine.

Step 2: Cream Butter and Sugar

Using a stand mixer, whip butter and powdered sugar until the mixture becomes light and fluffy.

Add vanilla extract and blend thoroughly.

Step 3: Combine Dough

Lower mixer speed and slowly incorporate flour mixture until just combined.

Avoid overmixing the dough.

Step 4: Chill Dough

Shape dough into a flat disc, wrap in plastic wrap, and refrigerate for 30 minutes to firm up.

Step 5: Prepare Baking Surfaces

Preheat oven to 350°F.

Line two baking sheets with parchment paper.

Step 6: Roll and Cut Cookies

On a lightly floured surface, roll dough to 1/4-inch thickness.

Use a 3-inch cookie cutter to create round shapes.

Place cookies on prepared baking sheets and chill for 15 minutes.

Step 7: Bake Cookies

Bake cookies for 8-10 minutes until edges are lightly golden.

Allow to cool briefly on baking sheet before transferring to a wire rack.

Step 8: Create Dulce de Leche Ice Cream

• Milk
• Heavy cream
• Salt
• Dulce de leche

Combine ingredients in a saucepan and simmer until dulce de leche dissolves.

Strain mixture and cool completely.

Step 9: Churn Ice Cream

Process mixture in an ice cream maker according to manufacturer’s instructions.

Transfer to a 9×13-inch pan and freeze for at least 4 hours.

Step 10: Assemble Ice Cream Sandwiches

Cut ice cream discs using a cookie cutter.

Place one disc between two cookies, gently pressing to create a sandwich.

Step 11: Finish and Decorate

Roll sandwich edges in chopped walnuts for extra crunch and texture.

Step 12: Serve or Store

Serve immediately or wrap individual sandwiches in plastic wrap and store in freezer.

Tips For Walnut Shortbread Dulce De Leche

• Refrigerate cookie dough for 30 minutes to prevent spreading and ensure crisp, clean-edged shortbread cookies.
• Place cookie sheets in the refrigerator for 15 minutes before baking to maintain the cookies' shape and prevent excessive spreading.
• Allow ice cream base to cool completely before churning to achieve a smooth, creamy consistency with rich dulce de leche flavor.
• Use a well-floured cookie cutter to create clean, even ice cream discs that fit perfectly between the shortbread cookies.
• Gently press chopped walnuts around the edges of the ice cream sandwich for added crunch and visual appeal.

Flavor Ideas For Walnut Shortbread Dulce De Leche

• Gluten-Free Walnut Shortbread: Replace wheat flour with almond or gluten-free flour blend for a celiac-friendly version.
• Vegan Ice Cream Sandwich: Swap butter with coconut oil, use plant-based milk, and replace dulce de leche with coconut condensed milk for dairy-free option.
• Chocolate Walnut Variation: Add cocoa powder to cookie dough and drizzle melted dark chocolate on sandwich edges for richer flavor.
• Caramel Pecan Alternative: Substitute walnuts with pecans and use caramel sauce instead of dulce de leche for a different nutty profile.

Serving Suggestions For Walnut Shortbread Dulce De Leche

• Decadent Dessert Pairing: Serve these luxurious ice cream sandwiches alongside a small glass of caramel liqueur or espresso for an elegant after-dinner treat.
• Nutty Garnish Finale: Sprinkle extra crushed walnuts around the plate or dust with powdered sugar to enhance the visual appeal and add texture to the dessert.
• Chilled Presentation Tip: Place the ice cream sandwiches on a marble or cool serving platter just before serving to keep them firm and maintain their beautiful shape.
• Summer Party Delight: Prepare these sandwiches in advance and store in the freezer, making them a perfect make-ahead dessert for backyard barbecues or casual gatherings with friends.

Proper Storage For Walnut Shortbread Dulce De Leche

• Store cooled shortbread cookies in an airtight container at room temperature for up to 5 days, separating layers with parchment paper to prevent sticking.
• Wrap individual sandwiches tightly in plastic wrap, then place in a freezer-safe container. These treats will stay fresh for 2-3 weeks without losing quality.
• Remove ice cream sandwiches from the freezer 2-3 minutes before serving. Let them sit at room temperature briefly to soften slightly for easier eating.
• If cookies become soft, place them on a baking sheet in a 350°F oven for 2-3 minutes to crisp up before reassembling with ice cream.

FAQs

• What ingredients make the shortbread cookies unique?

Walnuts add a rich, nutty flavor and provide extra crunch to the delicate shortbread cookies, creating a more complex texture and taste compared to traditional shortbread.

• Can I make the dulce de leche ice cream without an ice cream maker?

While an ice cream maker helps create a smoother texture, you can still make the ice cream by whisking the mixture every hour during freezing to break up ice crystals, though the result might be less creamy.

• How do I ensure my shortbread cookies don't spread during baking?

Chilling the cut cookie dough for 15 minutes before baking helps prevent spreading and maintains the precise shape of the cookies, resulting in more uniform and professional-looking shortbread.

Walnut Shortbread Dulce De Leche Sandwich Overview

• Craft Gourmet Dessert: Elevate your sweet game with these sophisticated ice cream sandwiches that blend rich dulce de leche, crunchy walnuts, and buttery shortbread for a restaurant-quality treat.
• Customizable Crowd-Pleaser: Perfect for dinner parties, summer gatherings, or special celebrations where guests will be impressed by your homemade culinary skills without requiring professional baking experience.
• Impress with Texture Play: Enjoy the delightful contrast between crisp, nutty cookies and creamy, smooth dulce de leche ice cream that creates a mouthwatering sensory experience in every single bite.
• Make-Ahead Magic: Prepare components in advance and assemble quickly, making these sandwiches a stress-free dessert option that can be stored in the freezer for spontaneous indulgence.

Walnut Shortbread Dulce de Leche Ice Cream Sandwiches Recipe

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4.6 from 20 reviews

• Total Time: 55 minutes
• Yield: 15 1x

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Description

Crumbly walnut shortbread hugs silky dulce de leche ice cream in these irresistible sandwich treats from Argentina. Sweet indulgence meets nutty elegance, inviting you to savor each delightful bite of this classic dessert.

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Ingredients

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Main Ingredients:

• 2 cups (480 milliliters) all-purpose flour
• 1 cup (240 milliliters) chopped walnuts
• 2 sticks (226 grams) unsalted butter
• 1 cup (240 milliliters) whole milk
• 2 cups (480 milliliters) heavy cream
• 1 2/3 cup (400 milliliters) dulce de leche

Sweeteners and Flavoring:

• 1/2 cup (120 milliliters) powdered sugar
• 1 teaspoon (5 milliliters) vanilla extract

Seasoning:

• 1/4 teaspoon (1.25 milliliters) salt
• 1/2 teaspoon (2.5 milliliters) salt

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Instructions

1. Sift flour and salt into a spacious mixing bowl, then incorporate chopped walnuts thoroughly, ensuring even distribution.
2. Using a stand mixer, whip butter and powdered sugar until achieving a light, airy consistency. Introduce vanilla extract and blend seamlessly.
3. Gradually fold in flour mixture on low speed, mixing until ingredients just combine without overmixing.
4. Shape dough into a compact disc, encase with plastic wrap, and refrigerate for 30 minutes to firm up.
5. Heat oven to 350°F. Prepare two baking sheets with parchment paper.
6. On a lightly dusted surface, roll dough to 1/4-inch thickness. Utilize a floured 3-inch cookie cutter to create uniform rounds. Transfer cut cookies to prepared sheets and chill for 15 minutes.
7. Bake cookies for 8-10 minutes until edges turn delicately golden brown.
8. Allow cookies to rest briefly on baking sheet before transferring to a wire rack for complete cooling.
9. For ice cream, combine milk, heavy cream, salt, and dulce de leche in a saucepan. Gently simmer until dulce de leche dissolves completely.
10. Strain mixture through a fine-mesh sieve into a separate bowl. Cool rapidly using an ice bath or refrigerate, stirring periodically.
11. Churn mixture in ice cream maker following manufacturer’s guidelines. Spread in a 9×13-inch pan, level surface, cover, and freeze for minimum 4 hours.
12. To construct sandwiches, extract ice cream and cut precise discs using a cookie cutter. Position ice cream between two cookies, applying gentle pressure.
13. Embellish sandwich edges by rolling or sprinkling with finely chopped walnuts.
14. Serve immediately or individually wrap in plastic and store in freezer for later enjoyment.

Notes

• Toast walnuts before adding to cookie dough to enhance their nutty flavor and create a deeper, richer taste profile.
• Chill cookie dough thoroughly to prevent spreading and ensure clean, crisp edges during baking.
• Use parchment paper or silicone baking mats to prevent cookies from sticking and promote even browning.
• For gluten-free option, substitute all-purpose flour with almond or gluten-free flour blend to accommodate dietary restrictions.

• Prep Time: 45 minutes
• Cook Time: 10 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 15
• Calories: 363
• Sugar: 21 g
• Sodium: 78 mg
• Fat: 29 g
• Saturated Fat: 14 g
• Unsaturated Fat: 13 g
• Trans Fat: 0.5 g
• Carbohydrates: 23 g
• Fiber: 1.5 g
• Protein: 5 g
• Cholesterol: 72 mg