I know that in my previous post I mentioned my longing to start using the oven asap. But the weather in this country is not really helpful, so I decided to make an ice cream instead. I would get to use my ice cream attachment for one more time (probably not the last for the season though) and I would also get a lot of time left to work on my other “projects” as this is a really quick and easy recipe.
The ingredient list is really simple and it can be adapted pretty much to suit everyone’ s tastes and ingredients available (that’s what I did). The original recipe is from Bake at 350, and it is called “7-layer ice cream”. As I used what I already had in my pantry, mine is a 5-layer one, if one were to count the layers.
Multi layer ice cream
adapted from Bake at 350
¼ cup (56g) butter, melted
1/2 cup petit beurre cookie, in crumbs
½ cup dessicated coconut
¼ cup chocolate sprinkles
¼ cup chocolate chips
2 cups whipping cream
1 can sweetened condensed milk, chilled
Stir together the melted butter and petite beurre crumbs in a small bowl. Place in the refrigerator to chill.
In another bowl, stir together the coconut, chips and sprinkles. Place in the refrigerator to chill.
Whisk the cream and sweetened condensed milk together until well combined. Pour into an ice cream maker and process according to manufacturer’s instructions, about 20-25 minutes.
Five minutes before the ice cream cycle is complete, add in the chilled coconut, chips and sprinkles, and continue to process for the remaining five minutes.
Scoop out the finished, soft ice cream into a freezer container, adding in bits of the petite beurre mixture, trying to keep some of it in chunks. (if you are lazy like me, you can add it in the machine, after the cycle is complete;just let it incorporate with the ice cream for like 10 secs)
Cover with plastic wrap, pressing down onto the ice cream and freeze for several hours until hardened and scoop-able.