Ingredients

Pizzelles:
1/3 cup sugar
2 large egg whites
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
4 tablespoons butter, melted
1/3 cup all-purpose flour

Ice Cream Sandwiches:
3/4 cup chocolate-hazelnut spread (such as Nutella)
1 pint good-quality ice cream or gelato, such as espresso, vanilla, chocolate
Powdered sugar, for dusting

Instructions

To make the pizzelles: Preheat the pizzelle iron to
medium-high heat. Whisk the sugar, egg whites, vanilla, and salt in a large bowl to blend. Whisk in 2
tablespoons of butter. Add the flour and whisk just until blended.

Brush the pizzelle cooking surfaces with some of the remaining melted butter. Spoon 1 tablespoon of batter in
the center of the pizzelle iron. Close the iron and cook until deep golden, about 3 minutes. Transfer the
pizzelles to a cooling rack. Cool completely. Trim off any excess pizzelle along the edges. Store the
pizzelles airtight at room temperature.

To make the ice cream sandwiches: Gently spread the chocolate-hazelnut spread over 1 side of 12 pizzelles. Cut
the ice cream carton to remove the ice cream from the carton in one piece. Starting at the widest end of the
piece of ice cream, cut the ice cream crosswise into 1/2-inch-thick rounds. Place 1 slice of ice cream atop
each coated pizzelle. (Alternately, the ice cream can be scooped atop the pizzelle.) Top each with a second
pizzelle, pressing gently to adhere. Arrange the sandwiches on a baking sheet and freeze until firm. (Can be
made 2 days ahead. Store airtight and keep frozen,)

Dust the ice cream sandwiches with powdered sugar and serve.

Cook's Note: If the ice cream sandwiches are eaten immediately, the pizzelles will be crisp. However, if the
sandwiches freeze overnight, the pizzelles will soften just enough to allow the sandwiches to be cut into
wedges, if desired.