The ICE CREAM COOKIES WITH MILK AND CHOCOLATE CREAM are delicious, refreshing treats — perfect to serve for an afternoon snack or any indulgent break during hot summer days, when the heat seems to slow us down but doesn’t stop us wanting something good, maybe shared with friends. These ice cream cookies, a healthier and homemade alternative to store-bought options, are easy to make and, as you’ll quickly discover, once prepared they literally fly off the plate…
The charm of this dessert lies in the contrast of textures and flavors: the crisp biscuit, the smooth cream and the crunchy chocolate chips combine wonderfully, giving these treats perfect balance and extraordinary taste. Of course they must be prepared in advance, but that’s an extra advantage for those who, like us, love spending time in the kitchen yet don’t want to miss happy moments with friends.
SEE HOW TO MAKE OTHER DELICIOUS ICE CREAMS:
- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 4 Hours
- Preparation time: 20 Minutes
- Portions: 8-10 ice cream cookies
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 20 Digestive biscuits
- 3 oz dark chocolate chips
- 1 2/3 cups whole milk
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1 tsp wildflower honey
- 1/3 cup cornstarch (Maizena)
- 3/4 cup sweetened whipping cream (non-dairy)
- 1/4 cup powdered sugar
- as needed milk (for soaking the biscuits)
Tools
- 1 Pot
- 2 Bowls
- Electric beaters
- 1 Spatula
Steps
Making these very fresh and indulgent ICE CREAM COOKIES WITH MILK AND CHOCOLATE CREAM is really child’s play.
Pour 1 1/4 cups (about 300 ml) of the total 1 2/3 cups (about 400 ml) of milk into a pot. Add the sugar (1/2 cup), the vanilla extract (1 tsp) and stir. Place over low heat and, stirring continuously, bring to a near boil.
In another bowl dissolve the cornstarch in the remaining 100 g of cold milk (about 6 2/3 tablespoons / ~100 ml). When the milk in the pot starts to simmer, add the milk in which you dissolved the cornstarch, add the honey and, stirring, let it thicken.
Once it is thick and smooth, turn off the heat and pour the milk cream into a bowl. Cover with plastic wrap directly on the surface, then let the cream cool to room temperature and, once cold, place it in the refrigerator for at least 1 hour.
Whip the cold cream straight from the fridge — the beaters and bowl should be cold too — with the powdered sugar (1/4 cup). Then set it aside. Take the cream from the refrigerator and work it with the beaters to make it smooth and soft again.
Fold the whipped cream into the milk cream, a little at a time, and gently combine the two mixtures using a spatula with soft upward motions. You should obtain a smooth, homogeneous cream. Finally, add the dark chocolate chips and fold them in.
Lightly dip the biscuits in milk, then using a piping bag start filling your ice cream cookies.
Place them on a tray and transfer them to the freezer for 2 hours.
STORAGE
Once frozen you can wrap them in cling film and store them for up to 1 month.
