Ingredients
- 380 g evaporated milk
- 300 g sweetened condensed milk
- 200 ml plant-based whipping cream
- 200 g strained yogurt
- ½ pack of Petit Beurre biscuits, coarsely crushed
Instructions
- Prepare the Ice Cream Base:
- In a metal bowl, whip the plant-based cream until it doubles in volume and becomes fluffy.
- Gradually add the condensed milk, evaporated milk, and strained yogurt, continuing to beat at high speed for about 5 minutes.
- Freeze and Beat:
- Place the mixture in the freezer for 2 hours.
- Remove it, beat again with a mixer to make it fluffy, and return to the freezer.
- Repeat this process 3-4 times to prevent the formation of ice crystals. The more you repeat, the creamier your ice cream will become.
- Add the Biscuits:
- During the final beating, fold in the crushed biscuits using a spoon to evenly distribute them throughout the mixture.
- Final Freeze and Serve:
- Allow the ice cream to freeze for several hours until it sets completely.
- Serve with cherry syrup, chocolate sauce, or any topping of your choice. For added indulgence, sprinkle chocolate shavings or sprinkles on top.
A Sweet Symphony of Flavors 🍨🍪
This Petit Beurre biscuit ice cream is a delightful blend of creamy richness and the nostalgic crunch of biscuits. Perfect for family gatherings, summer afternoons, or anytime you want a refreshing treat with a touch of homemade love. Enjoy every spoonful!
Discover the Sweet Stories Behind Every Dessert!
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