What is the summer snack par excellence? GELATO, of course: today we will prepare it at home in an extremely easy, fast and practical variant! We prepare biscuit ice creams at home (without ice cream maker!)!
Video of the Recipe
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Identity Card of the Recipe
- 319 KCal Calories per serving
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Ingrediants
For 24 ice creams
- 450 g of dry biscuits
- 100 g of dark chocolate chips
- 150 g of powdered sugar
- 10 g of bitter cocoa
- 100 g of hazelnut cream or chocolate cream
- 150 g of fresh ricotta
- 500 g of vegetable cream
For coverage
- 300 g of dark chocolate
- 20 ml of coconut oil
- Optional: 50 g of coconut flour
For the wet
- 150 ml of milk
- 15 g of bitter cocoa
- 20 g of powdered sugar
Materials Needed
- Aluminum trays
- Electric whips
- Bowls of various sizes
- Spatula
- Scale weighs food
- Transparent film
Preparation
- Prepare the filling cream. In a bowl, whip the cream with the icing sugar and the fresh ricotta until stiff.
- Divide the cream into two equal parts: in a bowl, add the chocolate chips, and in the other the hazelnut spreadable cream together with the bitter cocoa.
Did you know that
Sugar also serves as an anti-freeze, so to make the cream remain soft enough even after freezing.- Line two trays (preferably aluminum or silicone) with baking paper or cling film.
- Prepare the syrup. Pour the milk into a bowl and mix with the unsweetened cocoa and powdered sugar. Quickly dip each cookie in the syrup. Create an even layer of biscuits for each pan, arranging them neatly next to each other and avoiding overlapping.
Did you know that
In this recipe we use rectangular dry biscuits.
However, cookies can also be prepared at home from a simple shortcrust pastry.
We offer a cocoa bath but, if you prefer, you can replace it with coffee.- Spread the chocolate chip cream over the biscuits and level.
- Repeat the procedure by pouring the cocoa cream over the biscuits in the second pan.
- Soak the other dry biscuits in the syrup and make another regular layer on top of both creams.
- Refrigerate the tile for at least 3-4 hours.
- At this point, cut the tile following the perimeter of the biscuits: in this way you will obtain a perfect ice cream rectangle.
- If desired, embellish the ice cream biscuits with a chocolate coating. Melt the dark chocolate with a couple of tablespoons of coconut oil.
- Dip half of the frozen cookie in the melted chocolate and sprinkle with coconut flakes. Store in the freezer for a couple of months.
Alice's comment - PersonalCooker
Having a snack with homemade biscuit ice cream will make summer even more fun: we bet that the recipe will not only appeal to children? And the beauty is that you can create countless flavors: enrich, for example, the cream with berries, pureed fruit, syrups and grains!Nutritional values and Health Comment on the recipe
Alice's Biscuit Ice Cream is a food that belongs to the group of desserts.
It has a high energy intake, mainly provided by lipids, followed by carbohydrates and finally by proteins.
Fatty acids are mainly unsaturated, simple carbohydrates and peptides of medium-high biological value.
Fiber is abundant and cholesterol is negligible.
This Gelato Biscotto, like the other foods of the same category, is not suitable for the ordinary diet in case of overweight and metabolic diseases (especially type 2 diabetes mellitus and hypertriglyceridemia).
Containing gluten and lactose, it does not lend itself to nutritional regimes against the respective intolerances.
It is admitted by the vegetarian philosophy but not by the vegan one.
The average portion is about 30 g (95 kcal).
