This creamy ice cream recipe will pleasantly surprise you with its simplicity and result. Let’s dive into the process of creating this delightful treat.
Ingredients:
Chocolate shortbread cookies: Enough to cover the bottom of your mold twice
Cream (30-35% fat): 400 grams
Condensed milk: 200 grams
Vanilla sugar: 10 grams (or cocoa powder for a chocolate variation)
Equipment:
Ice cream mold or a loaf pan
Mixer
Cool, dry bowl (pre-cooled in the refrigerator)
Instructions:
Prepare the Cookie Layer:
Spread an even layer of chocolate shortbread cookies on the bottom of your ice cream mold or loaf pan. Any other type of cookie you prefer will also work well.
Whip the Cream:
Pour the 400 grams of cream into the pre-cooled bowl.
Start beating the cream at low speed with the mixer. Gradually increase the speed to maximum as the cream begins to foam, continuing to beat until soft peaks form.
Combine with Condensed Milk:
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