Bitterkoekjes are bitter almond flavored cookies similar to amaretti in taste and texture. If you can't find these Dutch cookies where you live (try ordering online), simply substitute amaretti biscuits in this ice cream recipe.
We've translated and adapted this recipe from the original Dutch in De Groene Garde cookbook (see our full review). It has been published on the Dutch Food site with the kind permission of the publisher.
Prep Time: 45 minutes
Freezing time (at least): 3 hours
Total Time: 3 hours, 45 minutes
- 1 cup (225 ml) cream
- 3 tbsp sugar
- 1/2 cup (150 g) chopped dark chocolate
- 3⅓ cup (375 g) bitterkoekjes (or amaretti), plus a few extra to garnish
- 1½ cup (375 ml) crème fraîche
- 3 tbsp almond liqueur
- 1 stick (100 g) best quality butter
- 2 tbsp honey
- 5 tbsp Dutch process cocoa powder
Mix the chocolate, crème fraîche and liqueur with the cream. Spoon the mixture into a freezer-proof container and leave in the freezer for a few hours. Stir every half hour to prevent hard ice crystals from forming.
Make the crust of the ice cream cake. Break the bitterkoekjes into small pieces. Melt the butter with the honey, then add 2½ cups (275 g) of the crushed cookies and stir well. Cover the bottom of a greased cake tin with the cookie crust mixture and place in the freezer for about 10 minutes.
Remove the cake tin from the freezer. Spread half the ice cream over the pie crust (allow the ice cream to soften a little if it's too hard to spread). Sprinkle the rest of the cookies over the ice cream, add the rest of the ice cream and smooth the top.
Place the cake tin back in the freezer for about 30 minutes to stiffen a bit. When you're ready to serve it, remove the cake tin from the freezer, and invert the ice cream cake onto a cake plate or -stand, and sprinkle with cocoa powder. Serve plain or with (hot) chocolate sauce.
Tips from De Groene Garde cookbook:
Because De Groene Garde cookbook was made possible thanks to the (free) contributions and help of various talented volunteers, the publishers have asked us to provide a list of credits with each recipe and photograph from the book.