The ice cream loaf with puff pastry and cream is a simple and quick little dessert (except for the freezer resting time) that uses ready-made puff pastry cookies, either glazed or plain.
It’s the classic ice cream treat that you can change depending on what you have in the pantry, using dry cookies or even a cookie crumble like pre-filled OREO cookies to match the final decoration!
The ice cream loaf is a tasty dessert ready in just a few minutes, and you can vary the filling by using creamy cheese instead of mascarpone. Here is the recipe for this sweet cream that is not just good, it’s REALLY REALLY GOOD!
SUPER SOFT COFFEE CREAM
ICE CREAM LOAF WITH PUFF PASTRY AND CREAM
ASI’s kitchen
- Difficulty: Very easy
- Cost: Medium
- Rest time: 3 Hours
- Preparation time: 10 Minutes
- Cooking time: 2 Minutes
- Portions: 8 servings
- Cooking methods: Microwave
- Cuisine: Italian
Ingredients
- 2 packages ready-made puff pastry cookies (sfogliatine)
- 2 1/4 cups mascarpone
- 1 cup heavy cream for whipping (+ about 2/3 cup for the final decoration)
- 3.5 oz dark chocolate
- 1/2 + 2 tbsp cups granulated sugar
Preparation
In my loaf pan (about 9 x 4 in) I make the first layer of puff pastry cookies, taking care to place the glazed side up so that when I turn the dessert over it will be visible.
In a bowl I beat the mascarpone with the whipped cream using electric beaters, also adding the sugar.
Over the puff pastry cookies I spread a few tablespoons of the cream and decorate with a little melted dark chocolate (melted in the microwave).
I repeat the layers, finishing with the puff pastry cookies, then place it in the freezer for at least 3 hours.
I take the dessert with puff pastry and cream out of the freezer 15 minutes before serving to complete the final decoration with melted chocolate and dollops of whipped cream.
P.S. The melted dark chocolate used for the recipe can also be kept frozen and then re-melted at the time of serving the dessert.
Enjoy!
Annalisa
