Recipe for cocio ice cream cake
Simple – Creamy – Chilled Cocio Ice Cream Cake.
Here’s some ice cream for your evening, and you still have time to shop and get everything ready. You’re welcome.
Our sweet neighbor had a birthday last Saturday and celebrated turning 6, so I worked some magic with ice cream and brought this over.
The recipe is insanely simple, and for those who LOVE an ice-cold Congo Beer, this ice cream cake is top-notch.
You can grab the recipe below.
This ice cream is made without an ice cream maker. Once I made it, I poured it into a silicone mold (24 cm diameter) and placed it in the freezer. It’s garnished with fresh fruit and all the best from the pick-and-mix section—naturally in pink. Choose your own topping—everything goes well with this ice cream.
Equipment
- Cutting Board
- Knife
- Bowl
- Whisk
- Silicone Mold
Ingredients
- 1 pcs. Vanilla Pod
- 175 gram Sugar
- 8 pcs. Pasteurized egg yolks
- 450 gram Cream
- 450 gram Cocio
Instructions
- - Split the vanilla pod and scrape out all the seeds with a small paring knife. Mix the seeds with 1 tablespoon of your sugar on a chopping board or plate. Whisk all the egg yolks, vanilla seeds, and the rest of your sugar until thick and airy. Whip cream until a delicious foam and fold it into the egg mixture. Then add Cocio a little at a time and fold again until you have a smooth mixture. Pour the ice cream mixture into a mold and freeze for 7–8 hours. Remove the ice cream cake 5–10 minutes before serving and decorate with your favorite toppings. Bon appétit.