Cookies and Cream Ice Cream Cake - Hot and Cold Dessert - Azorean Greenbean

Hot and Cold / Quento e Frio
This recipe I'm sharing with you was something I definitely did not have growing up, but I wish I did! When visiting my Cousin Joao Manuel's home his daughter Daniela shared several dessert recipes with me. She told me that this one was one of her favorites, especially during the summer.

When I finally experimented and tested it out on my family, I couldn't believe just how easy and delicious it was. It really is our version of Cookies and Cream Ice Cream Cake. This recipe can be easily be substituted with any cookie of your choice. We've experimented with chocolate chip cookies and my girls loved it, too. So you really can't go wrong, but my favorite is the original...Maria Biscuit.

Grease cake pan of choice...I used a bundt pan and leave aside.

Cake Ingredients:
1-pint container of heavy cream
1 14oz can of sweetened condensed milk
1 7oz package of the Maria Biscuits

In a medium-sized bowl, crush the Maria Biscuits into small size pieces and leave aside. In a separate bowl using a hand mixer whip the heavy cream at a high speed until it's nice and firm. Then mix in the condensed milk and the crushed biscuits.
Pour into the greased cake pan and put in the freezer for at least 4 hours.

While waiting for the mix to freeze, you can prepare the chocolate hot sauce to pour over your ice cream cake. I was given 2 recipes, one is a thin sauce and the other is much thicker, almost pudding-like. My family couldn't decide which one was best, since they loved both. So it's up to you to decide what your mood for.

Thick Chocolate Sauce: Thin Chocolate Sauce:
1 ½ cups of whole milk ¾ Cups of whole milk
2 Tablespoons of butter 2 Tablespoons of sugar
4 Tablespoons of sugar 3 Tablespoons of cocoa powder
4 Tablespoons of cocoa powder 1 Tablespoon of cornstarch
1 ½ Tablespoon of Cornstarch
½ Teaspoon of Vanilla Extract

For the thick chocolate sauce, you will need to whisk together in a small saucepan the milk, sugar, cocoa powder and cornstarch. Bring to a boil, reduce the heat and simmer for 2 minutes. Add the butter and vanilla and continue to stir until the butter has melted.

For the thin chocolate sauce, you will need to whisk together in a small saucepan the milk, sugar, cocoa powder and cornstarch. Bring to a boil, reduce the heat and simmer for 2 minutes.

When it's time to serve, remove the cake pan from freezer and insert the pan into hot water. This will loosen the cake and make it easier to remove from pan.* Note the first time I did this I left it too long in the hot water and the cake started to melt, so make sure not to do that, too.

Using a serving dish, place the dish over the cake pan and flip the cake pan onto the dish and serve immediately. Cut into slices and drizzle with lots of Hot Chocolate Sauce.
Enjoy every yummy bite!

Видео Cookies and Cream Ice Cream Cake - Hot and Cold Dessert - Azorean Greenbean канала Maria Lawton - The Azorean Greenbean