The ice cream biscuit is an ice cream made up of two biscuit bases divided by a soft cream filling . To make this ice cream biscuit you don’t need to turn on the oven because both the base and the cream are without cooking , it’s very simple to make and very quick, only 6 ingredients are needed and it’s perfect for recycling biscuits left in the pantry (since in summer eat less). Children all love ice cream biscuits , especially if they resemble the kinder milk slice and are made up of cocoa biscuits and soft cream!
Ingredients
For the biscuit base below
- 150 g of cocoa biscuits
- 25 g of Nutella (or other hazelnut cream )
- 20 g of melted butter
- 30 g whole milk (at room temperature)
For the cream sauce
- 200 ml of already sweetened UHT whipping cream
- 30 g of condensed milk
For the biscuit base above
- 150 g of cocoa biscuits
- 25 g of Nutella (or other hazelnut cream )
- 20 g of melted butter
- 30 g whole milk (at room temperature)
Instructions
- For the lower biscuit base:Blend the chocolate biscuits with the mixer until you obtain a fine and homogeneous powder.
- In a bowl, place the pulverized biscuits, Nutella, melted butter and milk at room temperature, mix everything when the butter is hot to obtain a workable mixture.
- Transfer the mixture into the appropriate silicone molds approximately 1/2 cm thick and level well with the back of a spoon. If you don’t have individual molds you can use a 22×13 cm rectangular mold with baking paper underneath.
- For the whipping cream:The UHT whipping cream must usually stay at least 24 HOURS IN THE FRIDGE. When it is very cold, whip it in a bowl with an electric whisk until it becomes frothy, then add the condensed milk and mix delicately.
- Distribute all the cream in the individual molds or in the single mould, level them well and then place in the freezer for at least 5 hours.
- For the upper biscuit base:Prepare the same biscuit base as you did for the lower one with the same methods and the same ingredients.
- Take the mold back from the freezer, the layer of cream must be very compact and resistant, place a layer of biscuit and always compact it well with the back of the spoon.
- Place back in the freezer and remove from the molds when completely frozen. If you have made a single mold this is the time to cut your cake into rectangles.
- You can dip half the ice cream (frozen) biscuit in melted dark chocolate, dip the dipped part in chopped hazelnuts and let it solidify.
