CREAMY ICE CREAM DESSERT

CREAMY ICE CREAM DESSERT

Ingredients

To the base
200 g de galletas de vainilla o tipo María
80 g of melted butter
For the white cream
2 cans of condensed milk, approximately 395 g each
500 ml of milk
1 cup of powdered milk, approximately 100 g
4 spoons of corn on the cob
1 tablespoon of butter.
1 teaspoon of vanilla
1⁄2 cup crushed roasted peanuts, optional
For the chocolate cream
Half of the white cream prepared
180g semi-dark chocolate or milk chocolate
2 tablespoons cocoa powder, optional
100ml milk cream, if you want a smoother and shinier layer

To decorate
Strawberries to taste

Preparation
1. Prepare the base
Mash the cookies into thin crumbs. Mix them with the melted butter until they have a moist sand texture.
Place the mixture at the bottom of the refractory and press it lightly with a spoon. Stock up in the fridge.

1. Mix the cream
In a pot, place the condensed milk, powdered milk, corn and milk.
Mix very well with a hand beater before starting the fire, ensuring that there are no lumps.
Just add butter and vanilla.

1. Cook until thick
Cook on low or medium-low, constantly removing with a spatula.
When the mixture is thick, creamy and when passing the spatula you can see the bottom of the pot for a few seconds, remove it from the fire. It will take about 10 to 15 minutes.
The texture should look like a thick pastry cream, but still easy to spread.

1. Split the cream
Divide the preparation into equal parts.
Leave a white part. To the other half add chopped chocolate and cocoa powder. Mix while the cream is still hot until the chocolate is completely melted.
For a brighter chocolate cream, add milk cream and mix well.

1. Form the first layer
Pour a layer of white cream over the base of cookies. Straighten it carefully.
Cover with kitchen plastic on direct contact with creamer and refrigerate for 30 to 40 minutes, until slightly firm.

1. Arise the layers
Add a chocolate cream layer and smooth.

1. Refresh
Decorate with strawberries to taste

Refrigerate for a minimum of 5 hours, though it’s much better overnight. Serves well cold.

3 tips para que quede perfecto
Cook the cream on low heat and remove constantly to prevent burning or clumps forming.
Let each layer cool and take a little firmness before placing the next layer; that way they won’t mix.