ICE CREAM COOKIES without cream easy recipe without ice cream maker
Imagine a summer afternoon, the desire for a fresh dessert that is not too heavy and the satisfaction of preparing something delicious with your own hands.
Homemade Ice Cream Cookies are exactly this: a perfect combination of simplicity, taste, and the authentic pleasure of a homemade dessert, without the need for an ice cream maker.
This recipe is designed for anyone who wants to bring a timeless classic to the table, revisited in a homemade way, with a touch of creativity and lots of deliciousness. Forget long waits and complicated preparations: here we will guide you step by step in creating ice cream cookies that will win over everyone, young and old alike.
We will use simple and easily available ingredients like classic Oro Saiwa cookies, the creaminess of ricotta, and the lightness of Greek yogurt, enriched with dark chocolate chips. The result?
A fresh, balanced, and incredibly satisfying dessert. Its preparation, which takes place in a baking dish and involves a “layering” method, also makes it a fun activity to share with the family.
Perfect for an impromptu snack, a light after-dinner treat, or children’s parties, this ice cream cookie will soon become your showstopper. Let yourself be tempted by this recipe that combines the nostalgia of old flavors with the practicality of modern cooking, ensuring guaranteed success and a smile with every bite.
- Difficulty: Very easy
- Cost: Economical
- Rest time: 4 Hours
- Preparation time: 20 Minutes
- Portions: 8
- Cooking methods: No cooking
- Cuisine: Italian
- Energy 335.75 (Kcal)
- Carbohydrates 32.82 (g) of which sugars 18.29 (g)
- Proteins 11.50 (g)
- Fat 17.96 (g) of which saturated 10.25 (g)of which unsaturated 3.61 (g)
- Fibers 1.02 (g)
- Sodium 371.39 (mg)
Indicative values for a portion of 75 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients ICE CREAM COOKIES
- 9 oz cookies (Oro Saiwa or similar dry cookies)
- to taste milk (to soak the cookies)
- 1.1 lbs cow's milk ricotta (fresh and well-drained)
- 1.3 cups Greek yogurt (plain or slightly sweetened)
- powdered sugar (50-80 g quantity adjustable to personal taste)
- 1 tsp vanilla essence (powder or liquid extract)
- 0.5 cup chocolate chips
- Nutella®
- hazelnut pieces
Tools
- Food scale
- Bowl
- Hand whisk
- Pan
- Spatula
- Parchment paper
How to Make Ice Cream Cookies at Home without an Ice Cream Maker
Line a rectangular or square pan (e.g., 8×8 inches or 8×12 inches, depending on the desired quantity) with parchment paper, allowing the edges to hang slightly over: this will make it easier to remove the ice cream block once ready. Place an even layer of cookies like Oro Saiwa on the bottom of the pan, making sure to cover the entire surface. Lightly moisten each cookie by brushing it with a little milk or quickly dipping it. This step will soften the cookies and make them more pleasant to bite into once frozen.
In a large bowl, combine the cow’s milk ricotta, ensuring it is well-drained to avoid excess moisture. Add the plain Greek yogurt, the powdered sugar (the amount can vary based on desired sweetness and type of yogurt used), and the vanilla essence. Mix all ingredients vigorously with a hand or electric whisk. The goal is to obtain a smooth, homogeneous cream without lumps.
Once the cream base is ready, gently fold in the dark chocolate chips. Use a spatula and mix with slow, up-and-down movements to distribute them evenly without overly deflating the cream’s consistency.
Transfer the ricotta and yogurt cream with chocolate chips into a pastry bag: this will allow you to distribute the cream more uniformly and neatly. Spread a generous layer of cream over the cookies already placed in the pan, leveling the surface well with the spatula. Complete the assembly by placing a final layer of Oro Saiwa cookies over the cream, aligning them as much as possible with those of the lower layer.
Cover the pan with cling film touching the surface and place everything in the freezer. Let the ice cream solidify for at least 4-6 hours, but for the best result and perfect consistency, it would be ideal to leave it in the freezer overnight.
Once the ice cream is completely hardened, remove the block from the pan by gently pulling the parchment paper. Transfer it to a cutting board and, following the lines of the cookies underneath, cut the block into individual ice cream cookies.
For a tasty decoration, slightly melt the Nutella (e.g., in a double boiler or a few seconds in the microwave to make it more fluid) and use it to create stripes or curls on the surface of each ice cream. Finish with a generous sprinkle of hazelnut pieces. Serve immediately or store in the freezer in airtight containers.
INGREDIENT NOTES AND SUBSTITUTIONS
RICOTTA: Fresh cow’s milk ricotta is essential for creaminess; make sure it is well-drained to avoid watery ice cream. If you prefer, you can use sheep’s milk ricotta for a stronger flavor, but it will be less delicate.
GREEK YOGURT: Greek yogurt adds acidity and lightness; whole yogurt will provide more creaminess, while 0% fat will make it lighter.
SUGAR: Powdered sugar blends better and doesn’t leave granules, but you can substitute it with superfine granulated sugar (same dose) or honey/agave syrup (about 30-40g, adjusting sweetness).
CHOCOLATE: Dark chocolate chips can be replaced with milk, white, or mixed chocolate, or with chopped nuts (pistachios, almonds).
COOKIES: For the cookies, any dry rectangular cookie similar to Oro Saiwa (e.g., Digestive, breakfast dry biscuits) will be fine.
STORAGE
Ice cream cookies keep perfectly in the freezer, in an airtight container or individually wrapped in cling film, for about 2-3 weeks. It is advisable to consume them within this period to best appreciate their texture and flavor. Before serving, leave them at room temperature for 5-10 minutes to soften them slightly and make them more pleasant to bite.
ALTERNATIVES AND VARIATIONS TO THE RECIPE
This ice cream cookie lends itself to endless customizations!
1 – Coffee Ice Cream Cookie: Instead of soaking the cookies in milk, use slightly sweetened cold coffee. To the ricotta and yogurt cream, you can add 1-2 tablespoons of instant coffee dissolved in a little hot water (or 30 ml of cold espresso).
2 – Berry Ice Cream Cookie: Omit the chocolate chips. To the cream, add 100g of fresh or thawed (previously thawed and dried) mixed berries. You can also make a quick coulis by blending 50g of berries with a tablespoon of sugar and use it to swirl the cream or as a final decoration.
3 – Coconut and White Chocolate Ice Cream Cookie: Replace dark chocolate chips with white chocolate chips (100g) and add 2-3 tablespoons of desiccated coconut flour to the ricotta and yogurt cream.
4 – Pistachio Ice Cream Cookie: Add 2-3 tablespoons of pure pistachio paste (unsweetened) to the ricotta and yogurt cream. Decorate with pistachio pieces.
Usage and Pairings
The Oro Saiwa Ice Cream Cookie is an extremely versatile dessert. It is perfect to enjoy as a refreshing snack on a hot afternoon, as a light yet delicious after-dinner treat, or as the star of a dessert buffet on special occasions. It pairs wonderfully with a cup of cold coffee or peach or lemon iced tea. If you want to make it even more special for guests, you can serve it on a small plate with an extra sprinkle of cocoa powder or a fresh mint leaf. It is also a great solution for a children’s birthday party, as it is easy to eat and loved by everyone.
Origins and History of the Ice Cream Cookie
The concept of the “ice cream cookie” has its roots in the tradition of cold desserts and artisanal ice creams. Although there is no precise birth date or single geographical origin, the idea of combining the creaminess of ice cream with the crispiness of cookies is a natural evolution of various pastry preparations. In Italy, the inspiration comes from the classic “ice cream sandwiches” or “hard pieces” found in artisanal gelaterias, where two wafers or cookies were filled with ice cream.
In the years following the post-war period, with industrialization, the ice cream cookie became a widely consumed product, iconic even in packaged format. Our homemade version recalls that tradition, but with the freshness and genuineness of homemade ingredients, using a method without an ice cream maker that makes it accessible to everyone. It is a perfect example of how simplicity and creativity can transform common ingredients into an extraordinary dessert, evoking childhood memories and the authentic taste of summer.
FAQ (Questions and Answers)
Can I use other types of cookies?
Yes, absolutely! You can use any dry rectangular or round cookie with a texture similar to Oro Saiwa, such as Digestive, Marie, or other breakfast dry biscuits. The important thing is that they are sturdy enough to support the cream without crumbling too much.
How long before do I need to take the ice cream out of the freezer before serving?
It depends on the room temperature, but generally 5-10 minutes are enough. If you leave it too long, it will become too soft. Ideally, it should be soft enough to bite into, yet still well chilled and compact.
Can I prepare the cream without the pastry bag?
Of course! The pastry bag makes the process cleaner and more uniform, but you can easily spread the cream with a simple spoon or a spatula, leveling the surface well.
