The CHERRY ICE CREAM COOKIES are a delightful snack, simple to prepare and truly exquisite, combining freshness, creaminess and a delicate, enveloping flavor. They can also be a perfect end-of-meal dessert on hot summer days, when you want something good but also refreshing.
Making these filled cookies doesn’t require much effort: simply prepare the cream in advance with the whipping cream and condensed milk, let it cool, add the cherries and finally assemble the dessert and freeze it properly. Portioning is very simple—just use the little cookies to divide the ice cream and serve them to your guests. The tender cookie, the very soft cream and the chunks of cherries will create a true symphony for your palate, rest assured.
See other homemade ice cream recipes:
- Difficulty: Very easy
- Cost: Budget-friendly
- Rest time: 3 Hours
- Preparation time: 15 Minutes
- Portions: 10 ice cream cookies
- Cooking methods: No-cook
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 20 cookies
- 1 1/4 cups sweetened plant-based whipping cream
- 1/3 cup sweetened condensed milk
- 7 oz cherries (weight after pitting (about 1 1/2 cups))
- 2 tablespoons sugar
- to taste milk
Tools
- 1 Baking dish
- 1 Plastic wrap
- 1 Hand mixer
- 1 Bowl
- 1 Pan
Steps
The preparation of the CHERRY ICE CREAM COOKIES is very easy and quick.
First, wash the cherries, dry them and remove any that are spoiled. Then pit them and place them in a pan with 2 tablespoons of sugar. Turn on the heat and let them cook over low heat for 10 minutes or until their juice has almost completely evaporated. Let cool.
In a bowl put the very cold cream and whip it well with the beaters.
Add the condensed milk and incorporate it. You should obtain a well-aerated, stable cream.
Add the now-cooled cherries and fold them in with a spatula. If desired, you can also blend the cherries to give the ice cream cookies a stronger flavor.
Line a baking dish with plastic wrap (large enough to hold two rows of cookies), lightly dip the cookies in milk and line the bottom of the dish with them.
Cover them with the cream and level well.
Then close with other cookies soaked in milk. Cover with plastic wrap directly on the surface and transfer to the freezer for at least 3 hours.
15 minutes before serving, remove them from the freezer, unmold them and with a smooth-bladed knife cut them into rectangles.
TIPS
Once you have cut the cherry ice cream cookies and they are still frozen, you can individually wrap them in plastic wrap and put them back in the freezer.
Once you have cut the cherry ice cream cookies and they are still frozen, you can individually wrap them in plastic wrap and put them back in the freezer.
