The ice cream cake with puff pastries and cream is a quick and simple dessert (if it weren’t for the freezing time) that uses ready-made puff pastries, both glazed and plain.
It’s the classic ice cream dessert that we can change based on what we have in the pantry using dry biscuits or even a crumble of biscuits like OREO already filled with chocolate to replicate the final decoration!
The ice cream brick is a tasty dessert ready in just a few minutes, where you can vary the filling by replacing mascarpone with cream cheese, and here is the recipe for this sweet cream that is not just good, it’s VERY VERY GOOD!
SUPER SOFT COFFEE CREAM
ICE CREAM CAKE WITH PUFF PASTRIES AND CREAM
The kitchen of ASI
- Difficulty: Very Easy
- Cost: Medium
- Rest time: 3 Hours
- Preparation time: 10 Minutes
- Portions: 8 people
- Cooking methods: Microwave
- Cuisine: Italian
Ingredients
- 2 packages ready-made puff pastries
- 1.10 lbs mascarpone
- 1.06 cups fresh whipping cream (+ 0.64 cups for final decoration)
- 3.53 oz dark chocolate
- 0.53 cups sugar
Preparation
In my loaf pan of 9 by 4 inches, I make a first layer of puff pastries, taking care to place the glazed side so that when I flip the dessert, it’s visible.
In a bowl, I mix the mascarpone with the fresh cream, also adding the sugar, using electric beaters.
On top of the puff pastry biscuits, I put a few tablespoons of cream and decorate with a small portion of dark chocolate melted in the microwave.
I repeat the layers, finishing with the puff pastries, then place in the freezer for at least 3 hours.
I take out the dessert with puff pastries and cream 15 minutes before serving it, for the final decoration made with melted chocolate and dollops of whipped cream.
P.S. The dark chocolate that we melted for the recipe can be stored by freezing it as well, then remelt it when serving the dessert.
Enjoy your meal!
Annalisa
