biscuit ice cream cake
by:
Simple cocoa cake ice cream very easy to make.
ingredients
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serves: 8-10
3 tbsp cocoa
50 ml water
500 ml cream 35% fat, very cold from the fridge
2 capsules vanilla
1 can of sweetened condensed milk
400g biscuits type petit beurre
Nutrition Facts
biscuit ice cream cake
Servings Per Recipe: 8
Amount per Serving
Calories: 418
- Total Fat: 12.3 g
- Saturated Fat: 4.8 g
- Trans Fat: 0 g
- Cholesterol: 17.1 mg
- Sodium: 801.3 mg
- Total Carbs: 66.9 g
- Dietary Fiber: 1.4 g
- Sugars: 36.7 g
- Protein: 9.3 g
preparation
1. In a pot, add the cocoa with the water to boil and stir well.
2. Remove from heat and let cool thoroughly.
3. Beat with a mixer, at medium speed, the cream with the vanilla until fluffy,(become as drained yogurt).
4. Continuing the hit add the condensed milk.
5. When the mixture is smooth, add the cocoa-water and stir well.
6. We take a rectangular metal container of ice cream,(or a metal cake pan), which closes with a lid,( so no crystals create on the surface of ice cream).
7. "Dress up" the interior of the container with plastic food wrap, letting excess on the sides of the container. In that way it will be easy to pull out the ice cream when is cold and ready.
8. At the base of the pan spread a layer of cocoa cream, 1cm height.
9. Lay a layer of biscuits.
10. Repeat the same process 2 more times, spreading alternating layers of cream and biscuits.
11. We finish with a layer of cream.
12. Close the pan with a lid (or cover well with foil)and place the cake in the freezer for 6-8 hours.
13. Remove cake from the freezer when is ready by pulling the plastic food wrap.
14. Place ice cream on a cold plate and cut the pieces with a knife, that we have immerse in hot water.
15. Put the rest of ice cake back in the freezer.
16. We can also cut all the ice cream into portions and wrap them individually with plastic food wrap in the frige.In that way we can consume them immediately any time we want.
17. Enjoy!
Cooks' note:
Have fun with it!
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