Would you like a nice Stracciatella Ice Cream Cookie? It’s on me! Today’s recipe is for both children and adults! For anyone who loves to enjoy a good ice cream with the arrival of the warm season!
However, we don’t always have a ready supply in the freezer to satisfy our cravings! So why not make it at home?!
If you still remember the childhood joy of biting into an ice cream cookie, this is the recipe for you! Crunchy on the outside, creamy on the inside… a true dive into happiness!
Today I’ll show you an easy way to recreate that magic at home with Stracciatella Ice Cream Cookies, without needing an ice cream maker and with a quick preparation that requires only a blender.
And the good news doesn’t end here: this delight can be easily adapted into a vegan version, gluten-free, and lactose-free! So everyone can enjoy a good and fresh homemade snack!
One of the packaged ice creams I’ve loved the most since I was a teenager is the ice cream cookie! It’s hard not to love it! So I decided to make it for you!
It can be prepared in no time and is so delicious that it disappears before you’ve even made it! We can also give it to the little ones for a healthy and tasty snack!
Oh, I almost forgot, these stracciatella ice cream cookies have no added eggs.
Vegans can use egg-free cookies, plant-based cream, and vegan chocolate to make delicious homemade vegan ice creams!
Even celiacs and lactose intolerant individuals can do the same by choosing gluten-free and lactose-free products. In short, this is an inclusive ice cream cookie, suitable for everyone!
And if you don’t like chocolate, don’t worry, at the end you’ll find tips for delicious variations!
If you love ice creams to enjoy in a cup or with a nice cone, here are some ideas!
With yogurt and blueberries if you like fruit ones.
- Cost: Economical
- Rest time: 6 Hours
- Preparation time: 10 Minutes
- Portions: 12 ice creams
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: Spring, Summer and Fall, All seasons
Ingredients
- 1 cup oz whipping cream (+ 3 tablespoons of sugar for sweetening or plant-based cream already sweetened)
- 24 dry cookies (long milk cookies. Gluten-free or lactose-free in case of intolerance.)
- 2.5 oz oz chocolate chips
- 1 packet vanillin (only if you like)
- 2 oz oz milk (to soak the cookies. Lactose-free for intolerants.)
- Half vial rum flavoring (not indispensable)
Tools
- Mixer electric with whisks
- 1 Bowl
- Spatula
- 1 Baking Pan or food tray
Preparation
To prepare the ice cream cookie, I used simple dry milk cookies (there are many of various brands in supermarkets).
If you want to achieve the result you see in the photo, you need to use long and rectangular cookies. However, we can make these ice creams using the cookies we like best. Only the final shape will change 😉
Take a rectangular baking pan, or even better a food tray (for about 4/6 servings).
In a bowl, pour the cold liquid cream for desserts from the fridge. If you use fresh cream, you will need to add 2-3 tablespoons of sugar.
If you use long-life plant-based cream there’s no need to sweeten it.
Add, if you like, half a vial of rum flavoring, a packet of vanillin, and the chocolate chips, dark or milk.
Activate the electric whisks and beat until you get a soft cream (it should not be over-beaten).
Take the tray. With these doses, I made 2 rows of 6 rows of cookies for a total of 12 ice creams.
Obviously, if you use cookies of different sizes, you may get a different number of ice creams.
Slightly soak the cookies in milk (or plant-based beverage) and arrange them in the aluminum tray.
If you wish, to soak the cookies, you can use coffee, even diluted in milk, and enrich the cream with a few tablespoons of coffee. You will get delicious coffee-flavored ice cream cookies.
Once you’ve made the first layer, pour the entire cream of stracciatella over it and level it with a spatula.
Overlap the other slightly soaked cookies to cover the surface.
Arrange the cookies in such a way as to visually form the ice cream.
Run a sharp knife along all the sides of the tray to better define the perimeter.
Cover the tray with cling film and place it immediately in the freezer. Let it rest for at least 5-6 hours.
After the time has passed, you can enjoy these delicious stracciatella ice cream cookies!
Those with a sweet tooth can decorate these ice creams with dark or milk chocolate. In this case, you just need to melt the chocolate in a double boiler.
After 5 hours of resting in the freezer, you will need to dunk the cookies in the melted chocolate and immediately put them back in the freezer.
After 30 minutes, they will be ready to be enjoyed!
I hope you enjoyed this recipe and that you soon want to make these wonderful homemade ice creams.
Come back soon! Article protected by copyright © – Gabriella Geroni © All Rights Reserved
I look forward to seeing you on Facebook to watch the video recipe of homemade ice cream cookies 😍❤️
Can I use other types of cookies?
Yes, you can use classic Digestive, Cookies, petit cookies in classic or whole wheat, cereal, or chocolate versions.
Moreover, those who want can choose gluten-free cookies or lactose-free in case of intolerances.
Vegans can use vegan cookies, plant-based cream, and vegan chocolate so they can enjoy these truly delicious ice creams in a vegan version!Are there other ways to decorate the ice cream cookies?
Sure! Besides using dark or milk chocolate (which you have to melt in a double boiler first), we can use chopped nuts like almonds, pistachios, walnuts, hazelnuts, or shredded coconut.
How can I store the ice cream cookies?
The ice cream cookies can be easily stored in the freezer for about a month, closed in an airtight container or wrapped in cling film.
What can I use instead of chocolate chips?
We can give the cream the flavor we like the most.
For example, add a few tablespoons of our favorite spread: hazelnut, almond, pistachio. Or add melted dark (white or milk) chocolate to make an irresistible chocolate cream!
Or enrich it with some chopped nuts for a delicious crunch effect!
