Layered Biscuit Ice Cream (Înghețată cu Biscuiți)
A creamy, no-churn ice cream dessert with a vanilla and chocolate twist, layered between crunchy biscuits — perfect for summer!
Ingredients
- Biscuits (any kind you have at home)
- Plastic wrap (for lining the tray)
- 350 milliliters cold whipping cream
- 2 tablespoons powdered sugar (adjust to taste)
- 1 tablespoon vanilla essence
- 120 grams dark chocolate (or milk chocolate, based on preference)
- 1 tablespoon chocolate spread (or replace with more melted chocolate)
- 250 milliliters cold whipping cream
- 1 teaspoon rum essence
Base & Assembly:
Vanilla Cream Layer:
Chocolate Cream Layer:
Instructions
- Prepare the Tray:
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- Line a high-walled tray with plastic wrap.
- Add a layer of biscuits to the bottom of the tray.
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- Make the Vanilla Cream:
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- 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:
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- Make the Chocolate Cream:
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- 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.
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- Assemble the Final Layer:
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- Pour the chocolate cream over the vanilla layer and gently spread it evenly.
- Add another layer of biscuits on top.
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- Freeze:
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- 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. -