Moni Ice Cream, a mini ice cream that bears my name because I invented them on a whim some time ago and since then they have been loved by all, simple but delicious. I used cocoa cookies but you can use any cookies you like (alternatives can be found at the end of the recipe). An ice cream with only 2 ingredients that always wins everyone over! Now run to the kitchen to make Moni Ice Cream and let me know, I’m sure they will win you over!
- Cost: Very cheap
- Rest time: 12 Hours
- Preparation time: 10 Minutes
- Portions: 8 Pieces
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: Spring, Summer, All seasons
Ingredients for Moni Ice Cream
- 1 cup 0% fat Greek yogurt
- 20 cocoa cookies
Useful Tools
- Bowl
- Spoon
- Food Scale
- Mold
Preparation of Moni Ice Cream
In a bowl, pour the Greek yogurt and 16 crumbled cocoa cookies by hand, mix until the mixture is perfectly combined.
Pour the mixture into the silicone mold (yields 8 ice creams) making sure they are not full but about 0.75 inches high so it is normal for the mixture not to fill up to the brim, tap the mold on the table to level, divide the remaining cookies in half and place them in the center of each yogurt square.
Now put the mold in the freezer for at least 12 hours, when you want to eat them, take the mold out of the freezer 15 minutes earlier, gently unmold them and place them on small plates, you can enjoy them by biting them once they are just soft or let them melt more and eat with a spoon.
TIPS AND VARIATIONS
Instead of cocoa cookies, you can use whole grain cookies or wafers.
You can add 1 teaspoon of unsweetened or sweetened cocoa to the mixture.
On the surface, besides the half cookie, you can also add chopped nuts before freezing.
When serving, you can drizzle melted chocolate (dark, milk, or white) or peanut butter over the Moni Ice Cream.
