When I first moved to New York, I was introduced to the world of rainbow cookies... and man, was I missing out for the first 23 years of my life! Rainbow cookies are thin layers of soft almond cake that are sandwiched together with sweet raspberry jam, then coated in chocolate. It's basically cake impersonating a cookie... and my three favorite things ever are cake, cookies and ice cream. Which has brought me to this monumental moment in my life... I've made No Churn Rainbow Cookie Ice Cream. The base is creamy chocolate ice cream, and the good stuff inside consists of chunks of rainbow cookies and raspberry jam swirls. If there is anything you make from this website... this is it.
Ingredients:
2 cups of heavy cream
14 oz can of sweetened condensed milk
1 tsp clear vanilla extract
1/2 tsp of salt
1/4 cup of Hershey's cocoa powder
1/4 cup of raspberry jam
Pre-made rainbow cookies
Instructions:
Place a large stainless steal mixing bowl in the freezer 30 minutes prior to making this recipe.
In a separate medium bowl combine sweetened condensed milk, vanilla extract, and salt. Set aside.
Remove the large bowl from the freezer and add the heavy cream. Use an electric mixer on high speed to beat together until stiff peaks form.
Slowly add the condensed milk mixture to the whipped cream mixture, and continue to mix on medium speed as you're adding.
In a small microwavable dish, microwave the raspberry jam.
Begin scooping out the cream mixture 1/4 cup at a time into a tupperware or ice cream container. In between each section, drizzle the raspberry jam over the scoop of cream that was just placed in the container. Then crumble up some rainbow cookies, and sprinkle over the jam. Continue layering like this until you reach the top.
At the very top, be sure sprinkle more rainbow cookies!
Cover and freeze for a least 5 hours, but if you want it to be on the harder side, allow it to freeze overnight.
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