Cookie ice cream has always been one of my favorite ice creams. Do you like them as much as I do?
Make these ice creams by following my recipe!
Cookie ice cream is still found around, but it’s not the same as the one I ate when I was a kid!!
I tried many times, but in the end, this recipe came out perfect and even better than the original.
It doesn’t take much time; you can prepare the cookies and set them aside, then calmly prepare the ice cream.
So follow my recipe and let’s make these fantastic cookie ice creams. You might want to get one of those cardboard cans that contain chips; it will be very useful for making our ice cream.
Follow the recipe, and if you replicate it, or any other recipes on my blog, send me the photos, and I’ll post them on my Facebook page in your name.
Approx. 555 Kcal for each cookie
- Difficulty: Easy
- Cost: Medium
- Portions: 5 ice creams
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons, Summer
Ingredients to make Cookie Ice Cream
For the cookie
- 1.76 oz powdered sugar
- 1 1/2 egg
- 1 1/2 egg yolk
- 0.25 oz unsweetened cocoa powder
- 2.12 oz butter
- 4.94 oz all-purpose flour
- 1 1/2 tsp baking powder
- 0.63 cup whipping cream or fresh cream
- 6.17 oz condensed milk
- 1 tbsp rum
- 1 tsp liquid vanilla
- 2.12 oz dark chocolate chips
- 1.41 oz dark chocolate flakes
- an empty and washed cardboard tube of chips
Preparation of Cookie Ice Cream
First, prepare the cookie by whipping the butter with powdered sugar, then add ½ egg and ½ egg yolk, mix well, then add cocoa, flour, baking powder and mix everything well, continuing to work on a work surface until you get a dough.
Cover it with plastic wrap and put it in the fridge for about 3 hours.
In the meantime, prepare the filling ice cream by whipping the cream very stiff, in another bowl put the condensed milk, rum, and vanilla, mix well, and then add it to the whipped cream, folding with a spatula until the ingredients are well incorporated.
Finely chop the dark chocolate and add it to the mixture, at this point, put the ice cream in the washed and dried chip tube, tap it so that it settles well at the bottom, close, and let freeze for 2-3 hours.
After the resting time of the cookie base, take the dough from the fridge, roll out a sheet with a rolling pin not too thin, cut out circles with a cookie cutter, place them on a baking sheet lined with parchment paper, prick the cookies with a fork and bake at 482°F for exactly 5 minutes and let cool.
When the cookies are cooled, take the tube with the ice cream, lay it on a board, and first cut off the top to level the start, then cut all slices about ¾ inch thick.
Form our ice creams by placing a cookie disc as a base, then an ice cream disc, and again a cookie disc, cover the white part with the dark chocolate chips.
Once all the ice creams are filled, put them in the freezer for at least another hour and before serving, brush the cookie with a drop of water.
Now they will be ready to enjoy!
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