Double Dutch

6 Jul

 

 

When the heavy cream needs using and limited ingredients is an obstacle, try the simplest no churn ice cream ever!!!   This began as a frozen cookie desert and ended with leftover ice cream.  Of course I found the cookie dessert in Lee Bailey’s Country Desserts cookbook, as I have ma’s collection now.  Of course I would refer to it first in a dessert emergency!  She has tons but in terms of pictures and recipes for EVERY treat in the book that puts this book at the top! Why would you even include a recipe without a pic?!

Start by taking a hand mixer to 2 cups heavy cream over 3 full tbsps of cocoa powder and 2 tsps of vanilla and super fine sugar till its cafe au lait colored, puffed and stiff.  The chocolate powder mixes better and the taste is amplified when you blend the powder with the extract and sugar first.  This dessert is finished as you layer and stack cookies (on top of +-crossed plastic wrap)in a loaf cake form.  14993676822341019654869

I used Walker shortbreads cos that’s the cookie the house had on hand, but wafer cookies are best and your favorite biscuit is even better!  My alteration was I used that chocolate whip only for the inner layer and, to the left over cream in bowl, *folded in a small can ~ 14 oz.~ of condensed milk. Frost the outside of the stacked cookie mousse loaf and wrap to hold shape while it freezes.  The rest pour in a sealable bowl and freeze for delicious quick homemade icecream!💞🍧🍦

#writingandeating

 

 

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: