Vegan Ice Cream Recipe - Biscuit Vanilla Ice Cream

Vegan Ice Cream Recipe – Biscuit Vanilla Ice Cream

Ingredients for 20 biscuits size 10X5 cm
2.5 cups + 2 tablespoons (380 g) flour
1 cup (200 g) dark brown sugar
1 teaspoon baking soda
3/4 teaspoon salt
100 g butter very cold cut into cubes
1/3 cup (120 g) honey
5 tablespoons (75 ml) rice/soy milk
1 tablespoon vanilla extract
For filling
100 ml vegan sweet cream
100 g dark chocolate broken into cubes or coins
1 container of 1.2 liters of purchased or homemade ice cream

Instructions
Transfer the ice cream to a 20X20 cm pan and freeze (preferably overnight)

To prepare the biscuits
Mix the flour and baking soda to the mixer bowl with a guitar hook. Add the salt and sugar and stir well. Add the butter cubes and mix until a crumbly mixture is formed. · Mix the honey, rice or soy milk and vanilla extract in a small bowl. Add the honey mixture to the mixer bowl and mix until the mixture is formed into the dough. Remove the dough from the mixer, form a rectangle, cover with plastic wrap and cool in the refrigerator for about two hours.

After the dough has cooled, remove it into a floured surface and roll it to a thin square about 1/2 cm thick, so the dough is very sticky, so you should thoroughly rinse the rolling surface and the rolling pin. Pizza or knife). Cut 20 rectangles, each 10 x 5 cm. If the dough is too thick, it can be thinned out and a larger quantity of biscuits is produced.

Transfer the biscuits to a baking pan lined with baking paper, spaced apart. Using the chopped part of a wood skewer, each biscuit is perforated in two equal rows, about 6 holes per column. Freeze the dough squares for about 20-30 minutes. In the meantime, heat the oven to 175 degrees. Bake the biscuits straight from the freezer for 13-15 minutes, until lightly golden. If you prefer a less soft texture and more crunchy, you can extend the baking time by a few more minutes. Remove from oven and cool completely.

Prepare The Ganache
Place the chocolate in a heat-resistant bowl. In a small pot, bring to the boil the sweet cream. Remove from the heat and immediately pour on the chocolate. Place for 1 minute and then stir well until the chocolate is completely melted. Cool to room temperature.

Arrange the biscuits in equal and equal pairs. Half of them spread a generous layer of ganache. Allow the ganache to harden (you can speed it up by entering the freezer or refrigerator). Cut the ice cream into rectangles of 10 x 5 cm Place on each biscuit with ganache an ice cube, close in the second half of the biscuits and eat immediately.

Tip! If you use a purchased ice cream, it is not recommended to keep the caster in the freezer when ready. The duration of thawing of the biscuits is longer than that of the ice cream. The biscuit remains hard and the ice cream softens. It is recommended to assemble the cassette and eat immediately.

1Step 1

Mix flour, brown sugar, and butter in a mixer bowl until you get a crumbly mixture. · Mix milk, honey and vanilla extract in a separate bowl and pour into the mixer bowl. Mix until dough is formed. Make a square of dough, wrap in plastic wrap and cool for about two hours.

2Step 2

After the dough has cooled enough, remove it from the refrigerator and roll it over a lightly floured surface. The dough is very sticky, so it is important to flour well both the rolling surface and the rolling pin.

3Step 3

After the dough has cooled enough, remove it from the refrigerator and roll it over a lightly floured surface. The dough is very sticky, so it is important to flour well both the rolling surface and the rolling pin.

4Step 4

Roll the dough into a rectangle about 1 1/2 inch thick. Using a serrated roller (also possible with a pizza or knife pulley), cut the rectangles equal to the desired size for the biscuits. I chose to make relatively large rectangles to fit the cassette, the size of 10 x 5 cm.

5Step 5

Using the trimmed part of a perforated wooden skewer every rectangle, to make it look like a biscuit.

6Step 6

Transfer the tray and biscuit dough to the freezer for about 20-30 minutes, while heating the oven. Bake the biscuits straight from the freezer for about 15 minutes. Cool completely. At this stage, this is a very successful recipe. The biscuits are just great and I had to protect them so fiercely that they would not disappear before I turned them into cassettes.

7Step 7

Divide the biscuits into equal pairs. Half of the pairs spread ganache and allow it to harden (in the refrigerator or freezer). After the ganache stabilizes, place ice cream cubes on the same size as the biscuit.

8Last Step

It is recommended to freeze the ice cream in a square format of 20X20 cm when the ice cream is completely frozen, you can easily cut cubes that match the size of the biscuits.

(If you do not have the patience to make precise ice cream cubes, you can also place two small ice cream balls, and flatten them a little)
Close with another biscuit, and eat immediately!

9The Final Result

 

Vegan Ice Cream Recipe - Biscuit Vanilla Ice Cream