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1
To make the pizzelles: Preheat the pizzelle iron to medium-high heat.
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2
Whisk the sugar, egg whites, vanilla, and salt in a large bowl to blend.
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3
Whisk in 2 tablespoons of butter.
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4
Add the flour and whisk just until blended.
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5
Brush the pizzelle cooking surfaces with some of the remaining melted butter.
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6
Spoon 1 tablespoon of batter in the center of the pizzelle iron.
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Close the iron and cook until deep golden, about 3 minutes.
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8
Transfer the pizzelles to a cooling rack.
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Cool completely.
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10
Trim off any excess pizzelle along the edges.
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11
Store the pizzelles airtight at room temperature.
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12
To make the ice cream sandwiches: Gently spread the chocolate-hazelnut spread over 1 side of 12 pizzelles.
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13
Cut the ice cream carton to remove the ice cream from the carton in one piece.
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14
Starting at the widest end of the piece of ice cream, cut the ice cream crosswise into 1/2-inch-thick rounds.
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15
Place 1 slice of ice cream atop each coated pizzelle.
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(Alternately, the ice cream can be scooped atop the pizzelle.)
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Top each with a second pizzelle, pressing gently to adhere.
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Arrange the sandwiches on a baking sheet and freeze until firm.
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(Can be made 2 days ahead.
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Store airtight and keep frozen,)
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Dust the ice cream sandwiches with powdered sugar and serve.
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Cook's Note: If the ice cream sandwiches are eaten immediately, the pizzelles will be crisp.
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However, if the sandwiches freeze overnight, the pizzelles will soften just enough to allow the sandwiches to be cut into wedges, if desired.
