Ice Cream Cookie with Frozen Chantilly Cream

it is a delicious and delicious Homemade Chantilly Ice Cream Ice Cream Cookie without ice cream maker. They are really easy and simple to do, they can also be done together with children.

People:

5

Time:

2h 30min

difficulties:

Easy

Cost:

Average

Presentation

Biscuit Ice Cream with Chantilly Cream

By: Sweet Shades & Delights

Delicious and fresh snack, perfect for summer days and simple to do together with your children, they will love it!. Two crispy bases, one on top and the other below that enclose a creamy filling of chantilly but ice cream ice cream, ending with a small chocolate glaze, decorated to taste with dried fruit.It takes some time to prepare them but the result will be great, you will see, it is all to try!

Gelato Biscotto con Crema Chantilly

Ingredients

Cookie

  • 85 g butter
  • 15 g sunflower oil
  • 50 g icing sugar
  • 50 g honey
  • 25 g whole eggs
  • 25 g egg yolk
  • 10 g chopped white chocolate
  • 4 g chemical yeast
  • 275 g flour

Frozen Chantilly Cream

  • Custard
  • Whipped Cream
  • Italian meringue

The Icing

  • 100 g Dark chocolate
  • 65 g Cocoa butter
Gelato Biscotto con Crema Chantilly
Gelato Biscotto con Crema Chantilly

Frozen Chantilly Cream

This delicious cream is the result of 3 basic pastry recipes: Custard, Whipped Cream and Italian Meringue.

Made by Chef Luca Montersino

crema chantilly

Preparation

Step 1 – The Cookie

To make the Cookie, in a mixer work the soft butter together with the icing sugar. Add a drizzle of sunflower oil and acacia honey and blend everything. 

Next, add the whole eggs, Blend and then do the same with the yolks.

Continue incorporating white chocolate, powdered sugar and flour. Blend everything.

Let stand in the refrigerator for 1 hour.

Step 2

After the hour, spread the dough with the rolling pin forming a thickness of 2.5 mm, pierce it with a fork and cut rectangles of 6 x 10 cm (if desired you can make them smaller or half).

Step 3

Place them on the baking tray with baking paper and cook (preheated oven) at 230 °C for 7/8 Minutes.

Council:

Check the cookies in the oven, they have to stay golden. Many times they vary from oven to oven and it may take less or longer.

Step 4 – Frozen Chantilly Cream

To make the cream, you will need to prepare:

  • Custard
  • Whipped Cream
  • The Italian Meringue
Mix with the custard, the Italian meringue and then gently incorporate the whipped cream. Spread the mixture in a baking tray or at the bottom of a square. Freeze everything.
Once frozen the Frozen Chantilly Cream cut out rectangles the same size as the cookies.

Add the cookies by putting the iced Chantilly cream in the center.

Step 5 – La Glassa
Melt the dark chocolate and cocoa in a microwave or bath and then add them.
With the icing, obtained from dark chocolate and cocoa butter, cover a part of the ice cream biscuits and then, pass them in the different grains (to taste). I used:
  • Pistachios
  • Coconut
  • Almonds and Walnuts.
Conservation
You can store the ice cream cookies in the freezer.

Before serving, let them soften for 5 minutes.

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