Hey again !
The summer is just around the corner and it’s the perfect time to get busy making this delightful ice cream, that needs no machine to make it the perfect consistency. Gemma, the author of one of my favorites blogs, Bigger Bolder Baking, shared this easy recipe and I had to make it. Here’s a review and my suggested custom flavors.
Being in Morocco I coudn’t use the exact same ingredients as Gemma’s. But I tried it out with local products and it works just fine. The recipe is actually a base made with whipped cream, condensed milk and a bit of vanilla for flavor. Then you can make literally any flavor you wish.
For the base you will need:
- very cold whipping cream with at least 30% fat content, I used 20 cl but I recommend doubling the quantity of all the ingredients
- Condensed milk, cold, I used unsweetened
- I added 4 tbsp confectioner’s sugar to whip up the cream. Skip if you use sweetened condensed milk
For the chocolate and oreo ice cream:
- 8 oreo cookies crushed (by hand, you do not need anything fancy here). You may used a few additionnal cookies for garnish
- 70 gr of melted chocolate* (it needs to get at room temperature)
NOTE : I used a 55% cacao chocolate but it was a tad too bitter. You may use a sweeter chocolate you get at the grocery store.
For the sablé cookies and caramel ice cream :
- A few sablé cookies (you can absolutely substitute that for any cookie of your choice)
- 2 tbsp caramel, and a little more for garnish
Prepare the cream base by whipping up the cream. The key is to use VERY cold utensils, so the cream gets nice and airy.
Add the condensed milk. It will get liquid but keep whisking a few moments to get it to soft peaks.
Divide the cream into 3 bowls (about 2 cups each), and stir in the oreo chunks in one, melted chocolate in the other one. Keep one for the last flavor. Scoop one spoon full of chocolate ice cream in the container, then add one spoon full of oreo ice cream, and then keep adding them alternating the flavors.
In the last part bowl of cream add sable cookies and caramel. Stir and put both container in the freezer for a minimum of 6 hours.
The oreo and chocolate ice cream is really lovely and well balanced. You will see that it uses the same idea as Gemma’s.
I used PRUTA containers from Ikea and they are perfect for this ! When comes the time to serve your awesome dessert, take it out of the freezer for 5 – 10 minutes on the counter until it becomes soft and scoopable. My freezer is super cold (-24 °C) and it took a solid 10-15 minutes before it got softer.
I was in a hurry to take pictures and EAT this, my scoops were not as beautiful as they could’ve been. Just wait enough time for the cream to get softer and you will absolutely get amazingly round ice cream scoops.
And there you have it, an amazing and easy dessert you can totally adapt to your own liking. Thank you for visiting my blog, I hope to see you again around here. Also, you can like my new facebook page for more recipes and inspiration 🙂