A creamy, no-churn ice cream dessert with a vanilla and chocolate twist, layered between crunchy biscuits — perfect for summer!
Layered Biscuit Ice Cream (Înghețată cu Biscuiți)
Ingredients
Base & Assembly:
Vanilla Cream Layer:
Chocolate Cream Layer:
Instructions
-
Prepare the Tray:
-
- Line a high-walled tray with plastic wrap.
- Add a layer of biscuits to the bottom of the tray.
-
-
Make the Vanilla Cream:
-
- In a large bowl, whip together:
- 350 ml whipping cream
- 2 tablespoons powdered sugar
- 1 tablespoon vanilla essence
- Whip until fluffy.
- Pour this mixture over the biscuit layer and smooth it out with a spatula.
- Place in the freezer while you prepare the chocolate layer.
- In a large bowl, whip together:
-
-
Make the Chocolate Cream:
-
- Melt 120 g chocolate (dark or milk) in the microwave.
- Add 1 tablespoon of chocolate spread (or more melted chocolate if you don’t have spread).
- In another bowl, whip together:
- 250 ml whipping cream
- 1 teaspoon rum essence
- Fold in the melted chocolate mixture.
- Mix until smooth and creamy. Taste and adjust sweetness if necessary.
-
-
Assemble the Final Layer:
-
- Pour the chocolate cream over the vanilla layer and gently spread it evenly.
- Add another layer of biscuits on top.
-
-
Freeze:
-
- Place the tray in the freezer for 2–3 hours or until fully set.
Let it sit at room temperature for 5–10 minutes before serving for easier slicing. -
