The cheesecake flavored ice cream sandwich is a clever, delicious, and fresh preparation for summer. Cheesecake flavor because the cookies that enclose this “fake ice cream” are made exactly like the base of cheesecakes: blended cookies and melted butter. While the fake ice cream is always the same: condensed milk and whipped cream, and this time I chose cherry syrup for flavoring. But you can make them in many variations. I’ll just warn you to be careful with the cookie: you need to compact it well and let it “set” well in the freezer because it’s fragile. As for the rest, this cheesecake flavored ice cream sandwich is delicious.
Not to be missed
- Difficulty: Easy
- Cost: Economical
- Rest time: 10 Hours
- Preparation time: 30 Minutes
- Portions: 6Pieces
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 4.2 oz dry cookies
- 2.1 oz butter
- 6 oz condensed milk
- 1 cup fresh cream
- to taste cherry syrup
Tools
If you want to halve the rest times, you should get two molds. Since they are available in different versions, you could get the round duo and the heart duo.
- 1 Mold decorflex round duo
- 1 Mixer Kitchen Aid Artisan
Steps
In a blender, grind the cookies until they become powdery. Melt the butter, add it to the cookies, and mix well to distribute it evenly. Making the cookies will take some time because the mold is for six, so you will need to do them in two batches and wait for the freezing times (about five hours) before removing them from the mold. Compact the butter and cookie mixture into the mold cover cavities, pressing well, and place in the refrigerator for five hours. Then continue the same way with the remaining mixture to make the other six cookies.
In a bowl, whip the cream to stiff peaks (I use the stand mixer but an electric mixer works too). Pour the condensed milk into a separate bowl and add a couple of tablespoons of whipped cream, mixing to soften the condensed milk. Continue adding the cream by spoonfuls, mixing with upward motions to avoid deflating the mixture, until you obtain a soft and fluffy cream. Add a few teaspoons of cherry syrup and mix gently. Transfer the cream into the mold part with deeper cavities, level it well, and place it in the freezer for five hours. After the resting time, unmold the cookies and the now solidified cream, and assemble the ice cream sandwich by joining two cookies with the filling. Wrap them in plastic wrap and store them in the freezer until ready to eat.
