Recipe Cake Ice Cream Cookies of 06-08-2015 [Updated on 06-07-2018]
The ice cream cookie cake is a summer dessert that I loved both making and, above all, eating;) I got the idea from the hobogliadidolce site, and it's a sort of summer version of the cookie cake, equally greedy, but much fresher and definitely perfect for the summer. Essentially, it's a maxi-sized ice cream cookie. Obviously you can vary both the biscuit base and the ice cream filling, to adapt it to your tastes or what you have at home. I propose it like this: two layers of chocolate biscuit that enclose a very creamy cream ice cream. The layer of ice cream, then, is very easy to make and also very clever, without the need for an ice cream maker. Moreover, once done, you can keep it in the freezer and always have it ready for any occasion! In short, this ice cream cookie cake is a must try, and if you do, let me know. Today I'm struggling with millions of papers to sort out, so I run away, a kiss and have a good day!
How to make ice cream cake cookies
Whip the soft butter softened with the icing sugar.
Then add the egg and yolk.
In a bowl, mix the flour, the bitter cocoa and the baking powder.
Add everything to the dough and work until you get a homogeneous mixture.
Form a loaf, wrap it in cling film and leave to rest in the refrigerator for three hours.
Meanwhile, prepare the cream ice cream.
Mix the cold condensed milk from the fridge with the rum and vanilla.
In a bowl, whip the very cold cream from the refrigerator, then add the condensed milk and vanilla extract.
Mix with a wooden spoon. Then put in the freezer to harden for at least 2 hours.
After the necessary time, take the dough from the refrigerator, divide it into 2 parts.
Roll out each dough directly on the parchment paper and cut the discs with the circle of a 22 cm diameter cake pan.
Prick their surface with a toothpick or fork.
Bake the ice cream biscuit discs in a preheated oven at 250 ° C for about 5 minutes.
Then remove from the oven and let it cool.
Let's go then to compose the ice cream cake.
Place one of the two discs on a plate, then put a cake ring around it.
Add the ice cream to the cream and level everything well. Finish by closing with the other biscuit disc.
Then place the ice cream cake in the freezer for at least 4 hours.
Gently remove the ice cream cake cookie from the mold and cover the edges with chocolate chips.
Before serving, brush the surface of the biscuit with a little water, then wait about ten minutes before cutting it into slices and serving it.