I am preparing the recipes for the End of Year Holidays and among many ideas, I thought of this easy, delicious, and spectacular CHRISTMAS dessert, a stracciatella and chocolate ice cream cake perfect for those who want to impress without stress. It can be prepared in advance, stored in the freezer, and at serving time just decorate it with some sprinkles and a bit of melted chocolate: simple, nice to look at, and irresistible to eat!
What do you think?? It’s beautiful and tasty, plus very quick!!
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I opened a channel for recipes, open to everyone and free, on WhatsApp with no notifications and no sound, which you can subscribe to by clicking on the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you will be able to read one sweet and one savory recipe!
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Still on the topic of semifreddo recipes, here are more ideas just below:
- Difficulty: Very easy
- Cost: Medium
- Rest time: 4 Hours 30 Minutes
- Preparation time: 20 Minutes
- Portions: 8 Pieces
- Cooking methods: No baking
- Cuisine: Italian
- Seasonality: All seasons, Christmas
Ingredients
- 5.3 oz cocoa biscuits
- 5.3 tbsp butter
- 1.3 lbs stracciatella ice cream
- 1 cup fresh whipping cream
- 0.25 cup chocolate chips
- 10 chocolates (or sprinkles)
- 2.1 oz dark chocolate (melted)
Tools
8-inch mold
- Cake Pans
- Pastry Bags
- Mixers
- Spoons
Steps
Finely crush the cocoa biscuits in a mixer.
Add the melted butter and mix until you get a crumbly and well-blended mixture.
Pour the mixture onto the bottom of a 8-inch mold lined with parchment paper, level it with the back of a spoon or meat tenderizer, and compact it well.
Place in the freezer for 20 minutes.
In a large bowl, place the slightly softened stracciatella ice cream (5–8 minutes at room temperature).
Then add the chocolate chips and mix quickly to distribute them evenly.
Whip the fresh cream and gently fold it into the ice cream using upward movements to create a soft but firm cream.Take the base from the freezer and pour all the stracciatella cream over it.
Level the surface with a spatula.
Return to the freezer and let it set for at least 4–5 hours, preferably overnight.When ready to serve, melt the dark chocolate and let it cool slightly.
Decorate the top of the cake with chocolate drizzles, then place 8–10 round chocolates or sprinkles on top as desired.
Place back in the freezer for another 15 minutes to solidify the decoration.Remove the cake from the freezer 10 minutes before cutting to get perfect slices.
A simple, quick, spectacular, and truly delightful dessert!
Enjoy! Annalisa
