Ingredients
FOR THE COCOA BISCUITS
FLOUR 00
280 gr
POWDERED SUGAR
100 gr
BUTTER
100 gr
HONEY
25 gr
UNSWEETENED COCOA POWDER
7 gr
EGG
1
FOR THE FIORDILATTE ICE CREAM
WHOLE MILK
500 ml
FRESH CREAM
300 ml
CASTER SUGAR
250 ml
VANILLA EXTRACT
1 Teaspoon
YOU ALSO NEED
FLOUR 00
q.b.
Biscuit ice cream is one of the most popular summer snacks for adults and children, small and practical single-portion sweets made up of two layers of fragrant cocoa biscuits which enclose a creamy filling of homemade ice cream inside : for a result that is crunchy and soft to the bite that will conquer everyone.

In our version we made shortbread biscuits by working flour, butter, eggs, sugar and bitter cocoa powder together in a bowl . The smooth and homogeneous dough prepared, after resting in the fridge, is then rolled out to 1/2 cm thick, then cut out with the special cookie cutters and finally baked in the oven at 180°C for about 10 minutes.

In the meantime, a mixture of milk, cream, icing sugar and vanilla extract is heated on the stove, the saucepan is transferred to a bowl with water and ice, to quickly lower the temperature, and finally the cold mixture is poured in the basket of an ice cream maker, waiting for the necessary time for it to gel: thus, in about half an hour, you will obtain a fragrant and irresistible fiordilatte ice cream  , to be used plain or enriched as desired with chocolate drops and black cherries in syrup .

Once the biscuits have been filled, you can also serve the “sweet tiles” as a delicious and refreshing after meal and then cover the edges, for a more spectacular result, with chopped pistachios or crumbled cocoa beans.

To speed things up, you can buy ready-made biscuits, such as saiwa gold or digestives, and thus pack fun mini fingers to nibble on your fingertips as a delicious snack, or you can try your hand at a two-taste version, combining your favorite ice creams together : hazelnut , pistachio , cream , coffee …

If you don’t have an ice cream maker , you can transfer the milk and cream mixture into a special tray and then let it cool in the freezer for at least 6 hours: the only precaution will be to take it out of the freezer from time to time and then work it with the prongs of a fork to break up ice crystals .

Find out how to prepare biscuit ice cream by following the procedure and advice step by step. If you liked this recipe, also try the stracciatella ice cream biscuits or try your hand at ice cream wafers and ice cream sandwiches .

How to prepare biscuit ice cream

Step 1
Collect the cold butter cut into small pieces in a bowl and add the sifted flour
1
.

Step 2
Work the ingredients quickly with your fingertips until you get a sandy mixture
2
.

Step 3
Also sift the icing sugar and cocoa powder
3
.

Step 4
Mix quickly with a whisk
4
.

Step 5
In a separate bowl, lightly beat the egg and add the honey
5
.

Step 6
Incorporate the beaten egg into the powders
6
.

Step 7
Mix carefully, until you get a smooth and homogeneous mixture
7
.

Step 8
Transfer it to a floured work surface, form a slightly flattened dough
8
, wrap it in a sheet of transparent film and let it harden in the fridge for at least 1 hour.

Step 9
Once the time has elapsed, roll out the dough to 1/2 cm thick and, with the help of a special mold
9
, make 20 cookies.

Step 10
Place them on a pan lined with oven paper
10
and cook them in a preheated oven, in static mode, for about 12 minutes.

Step 11
Once cooked, take the biscuits out of the oven and let them cool on a cake rack
eleven
.

Step 12
Make the ice cream. Heat the milk, fresh cream, granulated sugar and vanilla extract in a saucepan with high sides
12
, until it reaches a temperature of 85 °C: for this operation it will be necessary to have a kitchen thermometer. Alternatively, if you don’t have one, as soon as the mixture comes to a boil, remove it from the heat.

Step 13
Once ready, transfer the saucepan to a bowl with water and ice to quickly lower the temperature
13
.

Step 14
Then pour the now cold cream and milk mixture into the basket of an ice cream maker
14
.

Step 15
Stir for at least 30 minutes, or until the desired consistency is reached
15
.

Step 16
Fill half of the cookies with a spoonful of ice cream
16
and cover with the remaining biscuits, leveling the edges well.

Step 17
Bring the biscuit ice cream to the table
17
and serve.

storage
The biscuit ice cream can be kept in the freezer, wrapped in transparent film or in a special food bag, for up to a week .