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Easy Birthday Chocolate Ice Cream Cookie Cake Recipe

Ice cream lovers today I present a greedy version that sure you will like it!

I start from the basic idea of ​​my cookie cake , which you definitely know, to propose its version in key of all summer, original , fresh, always ready in the freezer for every occasion! Ice cream cake cookie , a cookie ice cream cookie but in maxi version, very easy to prepare but I bet it will be your joker in the summer evenings spent in the company. The biscuit base I used is from Maestro Luca Montersino, it's perfect for me, a biscuit that remains soft in the freezer, tasty and easy to cut, for the filling instead I used a cream ice cream at home but without ice cream maker , only 5 minutes of preparation and is ready. A homemade ice-cream cake, cheaper and easy to prepare, it will be enough just to anticipate the preparation of the biscuit base and you're done. A perfect dessert for the summer that will amaze and entice all your guests! With a few simple steps you will get a creamy, delicious ice cream cake that everyone will enjoy. Eye that one slice pulls the other😉
Ice cream cake cookies
Ingredients for the biscuit

250 g of 00 flour
125 g of soft butter
100 g of powdered sugar
15 g of bitter cocoa
62 g of whole eggs
12 g of egg yolks
3-4 g of baking powder
Nb Eggs as for all the ingredients you will need to weigh them with the scale in a plastic cup. Consider that an average egg weighs about 55 g without shell.

Ingredients for the filling of the icecream cookie

340 ml of fresh or whipped cream
200 ml of condensed milk (you can easily find it at the supermarket)
1 teaspoon of vanilla extract or a few drops of vanilla flavoring
+ chocolate drops as needed

Ice cream cake maxi cookie easy recipe

Process the ice-cream biscuit

In a bowl or planetary add the soft butter and then the icing sugar, work everything with the whisk K at minimum speed or with a wooden spoon. No need to assemble, I recommend!
Then add the whole eggs one at a time, do not add eggs if the previous one has not been absorbed. Add the yolk.
Then add the sifted flour, the bitter cocoa and the baking powder, work the mixture until obtaining a consistent mass. Form the dough and leave to rest in transparent film in the refrigerator for at least three hours. My advice is to prepare it well in advance, so it will be easier to roll out. If you do not have the planetary you can also prepare it by hand kneading in a bowl.
After the necessary time take the cake from the refrigerator, spread the base on baking paper to a thickness of about 2 mm. The thickness should not be too double but about 2 mm. Make two discs with a circle of a 20 cm diameter cake tin. Prick their surface with a toothpick or fork.
Cook the biscuit discs for ice cream, always on baking paper at 250 degrees for about 5 minutes.
Remove the biscuits from the oven, remove them from the pan and let them rest.
Procedure for filling an icecream cookie

In a bowl, mount the well-cold frying cream. Add the condensed milk and the vanilla extract and mix with the whisk at low speed.
Add the chocolate chips and mix everything.
Composition of the icecream cake

Add some parchment paper under a serving dish, if you have a cake ring better, otherwise use only the disc of your cake tin in this case coated with strips of parchment paper.
Add one of the two discs you have previously prepared.
Add all the stuffing inside you can also use a pastry bag.
Finish with the last disc of biscuit, lightly crush and place in the freezer overnight.
The next day, remove the parchment paper, gently remove the ice-cream cookie from the mold and try to cover the edges with other drops of chocolate. Store in the freezer and your ice cream cookie is ready to be enjoyed at any time of the day.
Extract the icecream cookie cake 5-10 minutes before serving if it is not too hot. If the temperatures are as high as these days you should cut it immediately and taste it after a few minutes.
In my house it has already disappeared. 😉

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