Coffee ice cream cookie, very fast to prepare and greedy. Let's just say that inside this cookie there is no real coffee ice cream or a real semi-cold. But a 'fast' compound’ whipped cream, freeze-dried coffee, sugar and or condensed milk (the one in a can or tube, to be clear) or mascarpone. These ingredients, combined together, give a similar result to ice cream in the short term. Short in the sense that they must be consumed in a short time, one or two days at most. Is’ a really quick escamotage for a delicious and fun snack, but also for a buffet or dessert.
In any case, fear not, because I'm working on the recipe for semifreddo with pastry coffee, good and identical to the bar, and I'll publish it shortly. Meanwhile, you can devote yourself to the delicious SEMIFREDDO HAZEL o al PISTACHIO SEMIFREDDO, good and creamy like the ones bought. Or, if you want the maximum with minimal effort, you can try SEMIFREDDO MERINGUE WITH BERRIES, getting ready in 10 minutes.
I chose Digestive cookies, because they have the exact diameter of the pasta cup with which I made the discs of coffee ice cream, but you can use the cookies you prefer, as long as they're thin and crumbly. For example,, Gold Saiwa. The coffee ice cream cookie is yummy as it is, but since we're greedy in the house, some I covered them with dark chocolate and garnished them with almond slats. I'll explain how to do in the recipe.
I recommend: use high-quality freeze-dried coffee, intense flavor. You can also put a slightly larger amount of it than indicated, if like me you love strong coffee. Yet, the condensed milk version has less sugar, because condensed milk is already very sweet. Always remember to taste the mixture, to see if to meet your tastes you have to add a little’ coffee or a little’ of sugar. At this point I'll let you run to buy the ingredients I wish you good day.
8 Digestive type cookies
400 milliliters of liquid fresh cream to assemble
80 grams of powdered sugar (160 grams if using mascarpone, that's not sugary)
300 grams of condensed milk (or 300 grams of mascarpone)
40 grams of freeze-dried coffee (or more if you like a more intense taste)
100 grams of dark chocolate
almonds or hazelnuts, to taste
The coffee ice cream cookie is really easy to make.
VERSION WITH CONDENSED MILK. Take two tablespoons of cream out of the total, add the freeze-dried coffee and heat on the heat until the coffee has melted. Allow to cool completely, then add to the condensed milk (better if cold than refrigerator). Mix well until condensed milk coffee is mixed. Taste to see if the taste is intense enough or if you prefer to add more freeze-dried coffee.
Whip the cream with the icing sugar and add it to the condensed milk with the coffee slowly, using a spatula and making a movement from top to bottom, so that you can incorporate as much air as possible. You have to get a swollen and light compound.
VERSION WITH MASCARPONE. Take two tablespoons of cream out of the total, add the freeze-dried coffee and heat on the heat until the coffee has melted. Allow to cool completely. Work the mascarpone with a spatula, so that it's creamy, then combine the coffee and mix well. Even in this case, try to see if the coffee taste is intense enough.
Whip the cream with the icing sugar and add it to the mascarpone, always using a spatula and trying to incorporate as much air as possible.
Cover a baking tray with baking paper and pour your coffee ice cream, level off with a spatula. Beware of the size of the baking tray, because if you roll out the mixture too thin, the layer that you put in the biscuit will also be thin. Put the pan in the freezer until the coffee ice cream is cold and solid.
Use a pastry cup the size of Digestive cookies and cut out ice cream discs. Put them on top of a biscuit and cover with the other. Refrigerate the biscuits for at least 30 minutes.
If you want to make them chocolate, melt in a water bath the dark chocolate, put it in a bowl and let it cool slightly. Toast the almonds or chopped hazelnuts. Dip an ice cream cookie into warm chocolate, let it drain and sprinkle with chopped dried fruit. Place the biscuits vertically on a plate, so that the still fresh chocolate does not touch the surface and store in the freezer until it is time to serve. Coffee ice cream cookies are better if you leave them at room temperature for 5-10 minutes before spoiling them. Consume them in 2-3 days and store them in the freezer wrapped in food film. Bon appétit.