Ice Cream Cookie Cake

Name: Ice Cream Cookie Cake
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 8
Ingredients: Butter; Type 00 flour 2 ½ cups; Sugar ½ cup; Eggs (about 2) 4 oz; Unsweetened cocoa powder 0.3 cup; Powdered yeast for sweets 1 tsp; Fiordilatte gelato 3 ¼ cups; Dark chocolate chips 3.5 oz

636

Calories per serving

Vegetarian

Energy Kcal 636
Carbohydrates g 69.2
of which sugars g 40.3
Protein g 11.3
Fats g 34.9
of which saturated fat g 20.62
Fiber g 2.1
Cholesterol mg 135
Sodium mg 146

Difficulty: Average
Prep time: 25 min
Cook time: 15 min
Serving: 8 persone
Cost: Average
Note plus the rest times for the shortcrust pastry and the cooling times for the cake.

PRESENTATION

Are you organizing a party for your birthday but don't know which dessert to choose? Do you prefer to avoid sponge cake with cream-based toppings and classic cream fillings and opt for something fresher? Last year, we proposed a summer birthday cake with fresh fruit and cheese; today, we want to propose an original and very delicious idea, perfect for summer but also as a delicious semi-frozen dessert for all seasons: the ice cream cookie cake! Two giant cocoa shortcrust pastry discs enclose a filling of vanilla ice cream and chocolate chips, which you can obviously customize to your taste... vanilla, pistachio, chocolate, or you can opt for our Oreo® cake or the semi-frozen cake!

INGREDIENTS

636

Calories per serving

Ingredients for a 9-inch ice cream cookie cake: Butter (150 g); Type 00 flour 2 ½ cups (300 g); Sugar ½ cup (100 g); Eggs 4 oz (110 g) - (about 2); Unsweetened cocoa powder 0.3 cup (25 g); Powdered yeast for sweets 1 tsp (5 g)

for the filling: Fiordilatte gelato 3 ¼ cups (750 g); Dark chocolate chips 3.5 oz (100 g)

Preparation

How to prepare Ice Cream Cookie Cake

To prepare the ice cream cookie cake, first start making the shortcrust pastry. Sift the flour, baking powder, and cocoa 1 into a bowl. Then add the cold butter cubes and work it with your fingertips 2 until you get a sandy mixture. Then add the sugar 3 and mix everything together.

Finally, add the eggs 4 and quickly knead everything. Then transfer the mixture to a surface 5 and work it quickly, just until it becomes compact 6.

At this point, wrap the cocoa shortcrust pastry in plastic wrap 7 and place it in the refrigerator for at least 30 minutes. Then take the dough, transfer it to a floured surface 8, and roll it out with a rolling pin 9 to a thickness of 1/2 inch.

Using a 9-inch round cutter, cut out a pastry disc 10 and transfer it to a baking sheet lined with parchment paper. Gather the scraps and quickly work them to compact them 11. Then roll out the dough again 12

and cut out another disc, always using a 9-inch round cutter 13. Place the disc on the baking sheet 14 and let it rest in the refrigerator for about 10 minutes. Bake in a preheated static oven at 350°F for 15 minutes on the middle rack. Once baked, remove the cookie discs 15 and let them cool completely.

Only when they are completely cool, transfer the ice cream to a bowl, add the chocolate chips 16, and quickly work to make it uniform, without letting it melt 17. Then place one of the two discs on a serving plate; place the 9-inch round cutter on the outside and pour the ice cream inside 18. Level with a spoon to get an even thickness.

Finish the cake with the second cookie disc, pressing it lightly with your hands 19, and place it in the freezer for about 3 hours. After this time, take it out of the freezer and let it sit at room temperature for a couple of minutes 20. Gently remove the ring 21 and if necessary, trim the edges with the back of a spoon.