Ice cream snacks you fall in love with!
published on 12 July, 2019 at 20:15
1. ice cream using a plastic cup
INGREDIENTS
300g whipped cream
chocolate syrup
dark chocolate
sliced almonds
METHOD
1. Pour the whipped cream into a plastic cup.
2. Press smaller cup into the center of the larger one and fill the space with chocolate syrup.
3. Freeze for 30 minutes and then dip it in melted chocolate.
4. Garnish with sliced almonds.
300g whipped cream
chocolate syrup
dark chocolate
sliced almonds
METHOD
1. Pour the whipped cream into a plastic cup.
2. Press smaller cup into the center of the larger one and fill the space with chocolate syrup.
3. Freeze for 30 minutes and then dip it in melted chocolate.
4. Garnish with sliced almonds.
2. Ice cream sandwiches
INGREDIENTS
for the sponge cake:
4 eggs
salt
120g sugar
140g flour
vanilla extract
10g baking powder
for the cream filling:
whipped cream
to garnish:
fruit
hazelnut spread
METHOD
1. Beat the eggs, sugar, and vanilla. Gradually add the flour and lastly the baking powder.
2. Pour the batter in a rectangular cake pan. Bake at 180°C for 25 minutes.
3. Slice the cake in half and fill with whipped cream.
4. Freeze for 2 hours, then cut it into triangles.
5. Garnish any way you like.
for the sponge cake:
4 eggs
salt
120g sugar
140g flour
vanilla extract
10g baking powder
for the cream filling:
whipped cream
to garnish:
fruit
hazelnut spread
METHOD
1. Beat the eggs, sugar, and vanilla. Gradually add the flour and lastly the baking powder.
2. Pour the batter in a rectangular cake pan. Bake at 180°C for 25 minutes.
3. Slice the cake in half and fill with whipped cream.
4. Freeze for 2 hours, then cut it into triangles.
5. Garnish any way you like.
3. Cinnamon baskets
INGREDIENTS
brioche dough
brown sugar
cinnamon
METHOD
1. Cut the dough into strips. Cover it with cinnamon and brown sugar.
2. Roll the strips of dough around the bottom side of muffin molds.
3. Bake at 180°C for 15 minutes. Let them cool.
4. Fill with ice-cream and drizzle with chocolate syrup.
brioche dough
brown sugar
cinnamon
METHOD
1. Cut the dough into strips. Cover it with cinnamon and brown sugar.
2. Roll the strips of dough around the bottom side of muffin molds.
3. Bake at 180°C for 15 minutes. Let them cool.
4. Fill with ice-cream and drizzle with chocolate syrup.
4. Ice cream cookies
INGREDIENTS
200g mascarpone cheese
80g condensed milk
150 ml whipped cream
chocolate chip cookies
METHOD
1. Whip the heavy cream, add the mascarpone cheese and condensed milk and blend until a soft, thick cream has formed.
2. Fill two chocolate cookies with a scoop of cream.
3. Roll the sides in chocolate chips.
4. Refrigerate for one hour and serve.
200g mascarpone cheese
80g condensed milk
150 ml whipped cream
chocolate chip cookies
METHOD
1. Whip the heavy cream, add the mascarpone cheese and condensed milk and blend until a soft, thick cream has formed.
2. Fill two chocolate cookies with a scoop of cream.
3. Roll the sides in chocolate chips.
4. Refrigerate for one hour and serve.
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