Ice cream with marshmallow, shortbread cookies and chocolate layer
3 servings
60 minutes
This dessert is the embodiment of comfort and pleasure. American cuisine is famous for its bold combinations, and ice cream with marshmallows, cookie crumbs, and chocolate layers is one such masterpiece. The airy marshmallow adds softness and a light caramel sweetness, the creamy ice cream melts on the tongue, while the cookie adds a crunchy texture. The chocolate sauce layering the dessert provides a rich cocoa flavor that complements the overall harmony. This ice cream is perfect for cozy evenings, family celebrations, or simply to treat yourself to something special.
1
For chocolate sauce, in a small saucepan over medium heat, combine 80 ml of water, 45 grams of sugar, and cocoa powder, and cook for 2 minutes. Add crushed dark chocolate and cook until dissolved and smooth. Pour into an airtight jar until use.
- Sugar: 130 g
- Cocoa powder: 20 g
- Dark chocolate: 30 g
2
Dissolve starch in 50 ml of milk.
- Cornstarch: 3 teaspoons
- Milk 3.2%: 200 ml
3
For the ice cream, in a small saucepan over medium heat, combine the remaining milk, cream, white mini or maxi marshmallows, or an equal amount of classic Marshmallow Fluff, 85 grams of sugar, and salt. Heat until the marshmallows are completely dissolved, then stir in the cornstarch milk and cook, stirring constantly, until thickened. Remove from heat, cool to room temperature, then refrigerate overnight.
- Milk 3.2%: 200 ml
- Cream 30%: 200 ml
- Marshmallow: 100 g
- Sugar: 130 g
- Salt: pinch
- Cornstarch: 3 teaspoons
4
Freeze in the freezer for ice cream according to the instructions, adding crushed cookies in the last few minutes of freezing.
- Shortbread: 70 g
5
Place the ready ice cream in a container, layering it with chocolate sauce (6-7 teaspoons). Put it in the freezer for at least 5 hours before serving.
- Cocoa powder: 20 g
- Dark chocolate: 30 g