You can serve this ice cream as is, or step it up a notch and make an ice cream cake instead.
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: 20 minutes
The freezing time is about: 3 hours
Total Time: 3 hours, 20 minutes
- 1/3 cup (75 ml) cream
- 1 tbsp sugar
- 2½ tbsp (50 g) chopped dark chocolate
- 1 cup (125 g) bitterkoekjes (or amaretti)
- ½ cup (125 ml) crème fraîche
- 1 tbsp almond liqueur
Mix the chocolate, cookies, crème fraîche and liqueur with the cream. Spoon the mixture into a pretty, freezer-proof glass bowl or freezer-proof serving glasses and leave to stiffen in the freezer for a few hours.
Take the ice cream out of the freezer a half an hour before serving, so that the ice cream can soften a bit. Garnish with the remaining cookies.
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.