Mini biscuits with creamy blueberry ice cream
10 servings
540 minutes
Mini biscuits with creamy blueberry ice cream are a refined dessert that combines the delicate texture of the biscuit with the refreshing taste of creamy ice cream and sweet-sour notes of blueberry sauce. This dessert resembles classic ice cream sandwiches but gains a unique character from Russian pastry traditions. The vanilla aroma of the biscuit harmoniously complements the rich berry flavor, while a light cinnamon note adds warmth and depth. Perfect for a summer treat or as a festive dessert, this recipe offers a balance of tenderness, freshness, and crispy texture. It is made with love and requires patience but rewards with a richness of flavors. It can be served as cut bars, conveniently packaged for storage and enjoyment at any time.
1
For the blueberry layer, combine blueberries, sugar, and lemon zest in a saucepan and place over medium heat. Gently mash the berries with a spoon to release their juice. Cook for about 2 minutes, stirring. In a separate bowl, mix lemon juice and cornstarch. Stir the lemon mixture into the blueberry sauce, bring to a boil, and cook for about a minute until thickened. Remove from heat and cool to room temperature. Then transfer the sauce to a separate container, seal tightly, and refrigerate until use.
- Blueberry: 2 glasss
- Vanilla sugar: 0.3 glass
- Lemon zest: 0.5 teaspoon
- Lemon juice: 1 tablespoon
- Cornstarch: 2 teaspoons
2
Preheat the oven to 190 degrees.
3
Grease 2 baking pans 20x20 cm with room temperature butter. Dust the surfaces of the pans with flour. Place parchment paper on top, allowing the edges to hang slightly over the sides.
- Butter: 8 tablespoons
- Wheat flour: 1 glass
4
For the sponge cake, mix flour, baking powder, baking soda, salt, and cinnamon in a bowl. Separately, beat the butter and brown sugar in a mixer on medium speed for about 3 minutes until creamy. Add the egg and vanilla extract to the cream. Reduce the mixing speed and add the flour in two batches. Mix until smooth. Divide the batter between two pans and bake in the oven for 10-12 minutes until golden brown. After the time is up, remove from the oven and cool at room temperature for at least 1 hour without removing the sponge from the pans.
- Wheat flour: 1 glass
- Baking powder: 0.5 teaspoon
- Soda: 0 g
- Salt: 0.3 teaspoon
- Ground cinnamon: 0.1 teaspoon
- Butter: 8 tablespoons
- Cane sugar: 0.8 glass
- Chicken egg (large): 1 piece
- Vanilla extract: 0.5 teaspoon
5
Move the ice cream from the freezer to the refrigerator for 10 minutes.
6
Cover the cooled biscuit in the mold with half of the blueberry sauce. Take the slightly thawed ice cream out of the fridge. Spread all the ice cream over the sauce. Smooth the surface with a spatula. Distribute the remaining blueberry sauce over the ice cream. Remove the second layer of biscuit from the second mold, place it on top of the sauce, and press down slightly to form a sandwich. Wrap the mold tightly in plastic wrap and send it to the freezer for 6 hours or overnight.
- Blueberry: 2 glasss
- Creamy ice cream: 2 kg
7
Before use, take out of the freezer, remove the plastic wrap, and cut into sticks of any geometric shape.
8
For further storage, wrap each individual bar in plastic wrap or foil and freeze in the freezer like simple ice cream.