Pavesini Kisses filled with clever hazelnut ice cream, three ingredients for a quick and indulgent summer snack, no ice cream maker needed. We’ve already made many recipes with Pavesini; do you remember, for example, Halloween sweets with Pavesini or Pavesini with pistachio cream? Not to mention the Pavesini zuccotto with ricotta and pistachio! As you know, these light and versatile biscuits are great eaten on their own and are the essential base of many recipes from the simplest to the more elaborate. With summer coming, I thought of preparing a simple, indulgent and economical snack with Pavesini, suitable for the whole family and perfect even for unexpected guests, because once assembled you can store them in the freezer and enjoy them whenever you like! Let’s go to the kitchen and prepare together the Pavesini Kisses filled with ice cream, a true mini ice cream sandwich that will make kids and adults happy! As always, before rushing to the kitchen, remember that if you want to stay updated on all my other recipes you can follow my Facebook page and my Instagram profile.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 2 Hours
- Preparation time: 10 Minutes
- Portions: 22
- Cooking methods: No-cook
- Cuisine: Italian
- Seasonality: Spring, Summer and Autumn
Ingredients to make Pavesini Kisses filled with ice cream
- 2 oz Pavesini (cocoa – 2 packs)
- 2 oz Pavesini (classic – 2 packs)
- 7 oz heavy cream (for whipping)
- 5 tbsp hazelnut spread
Tools
- Electric mixer
- Bowl
- Piping bag
- Plain round tip
Preparation
To make the Pavesini Kisses filled with ice cream, start with very cold cream and a bowl chilled in the freezer for at least 30 minutes; if possible, place the beaters in the freezer as well. Starting with cold cream and tools will prevent the cream from failing to whip and will make it easier to work even in hot weather. Pour the cream into the bowl and whip it until stiff, taking care not to overwhip as the cream can separate. Add the spread and fold together. Place in the freezer for 30 minutes.
After that time, arrange the Pavesini on a board, alternating light and dark ones. Fill a piping bag with the mousse and stuff the biscuits. Cover each with another Pavesino of the opposite color to the one already used and place in the freezer for at least 90 minutes.
If you like, before serving you can dust them with unsweetened cocoa powder or powdered sugar.
Storage, tips and variations
Pavesini Kisses filled with cream are good eaten immediately; in that case consume the same day. If you freeze them to turn them into ice cream sandwiches, always store them in airtight containers and keep them for about 1 month. You can replace the hazelnut spread with pistachio or almond spread. If you don’t like spreads, replace with 4 oz (about 120 g) of condensed milk and a little vanilla extract.
