I’m from Thessaloniki and it goes without saying that “armenoville” is one of my favorite desserts, just like most of the people living in Thessaloniki. It’s not exactly ice cream, but because of its creamy texture and the fact that it goes in the freezer, we think it’s an ice cream. Its type is normally called semi-freddo as I found on the internet.

Armenoville” is normally made with parfait ice cream. Here I give you an easy variation with 5 ingredients for something quick and easy, but the taste is very close to all the “armenovilles” I have eaten in my life.

Anyone who hasn’t tasted it yet can’t understand this perfect combination of velvety cream with white chocolate, brittle and meringues. But be careful because it is very addictive and at the same time very, very rich in … calories! So, if you go beyond the recommended calories intake, which you will, I am sure, it is good to do some exercise, swimming etc. for the rest of the week, and save yourself from regrets… The truth is that I didn’t, after this “dessert spree” as I called it, and that kept me a bit back on the goal I have set for this summer, too… “To get into the little white jeans that I wore 3 summers ago” … If this summer I won’t be able to wear them, then I will say goodbye to them forever… But one thing is certain, for this divine dessert that I hadn’t taste for about 6-7 years, it was worth it.

If you can buy certified gluten-free meringues, this dessert will be easier, otherwise make homemade meringues (see the recipe here)


Yields12 ServingsDifficultyBeginner

Tip: Check off the ingredients you have used in the recipe or note the ingredients you have and add the rest to you shopping list to buy them. - Attention: All ingredients  must be checked that are Gluten-Free and without traces of gluten.

 80 g bar of caramelized almonds (brittle)
 300 g white chocolate couverture
 1 can whipped cream*
 1 can sweetened concentrated milk
 1 tsp vanilla extract (optional)
 ½ tsp salt (optional)
 3 tbsp cognac or liqueur (optional)

Abbreviations: g=grams kg= kilograms cup=250 ml tsp= teaspoon=5 ml  tbsp= tablespoon=3 tsp=15 ml ml= millilitre= (1ml=0.034 fl oz / 1fl oz=29.6 ml) l=litre/liter=1000ml

1

Put the bars with the caramelized almonds (brittle) in a blender and grind them slightly. Don’t grate them too much, we want to fill them as we eat the ice cream dessert.

2

In a bain-marie (No special utensil is needed, just place a metal or fireproof bowl over a pot of boiling water.) melt the couverture well, after we have cut it into small pieces so that it melts more easily and quickly. Mix well until everything melts and our mixture becomes smooth.

3

Pour the contents of the whipped cream into a mixer and beat it for about 6-7 minutes until it swells completely. Before using the whipped cream, it is good to leave the can in the refrigerator for about 1-2 hours.

4

When the whipped cream is ready, slowly pour in the sweetened milk and optionally the vanilla, cognac and salt, as the mixer works so that the ingredients are mixed well and the mixture becomes smooth.

5

To this mixture, when it is ready, add the melted white couverture and continue mixing for a little while until all the ingredients are combined together.

6

Into this mixture, add the brittle – don’t forget to keep some almonds for decoration - and mix them gently with a spatula.

7

In a round mold or in 2-3 rectangle cake molds, start to set up the dessert.

8

First place the brittle that we kept aside. Crumble some meringue and place it on top of the brittle.

9

Then spread half of the ice cream mixture.

10

Put a layer of meringues on top.

11

Then spread the rest of the ice cream mixture and cover with another layer of meringues.

12

Wrap the form(s) with aluminum foil or greaseproof paper and place it in the freezer for 3-5 hours.

13

Take it out of the freezer, turn it over on a plate and cut it into slices to serve.

Ingredients

 80 g bar of caramelized almonds (brittle)
 300 g white chocolate couverture
 1 can whipped cream*
 1 can sweetened concentrated milk
 1 tsp vanilla extract (optional)
 ½ tsp salt (optional)
 3 tbsp cognac or liqueur (optional)

Directions

1

Put the bars with the caramelized almonds (brittle) in a blender and grind them slightly. Don’t grate them too much, we want to fill them as we eat the ice cream dessert.

2

In a bain-marie (No special utensil is needed, just place a metal or fireproof bowl over a pot of boiling water.) melt the couverture well, after we have cut it into small pieces so that it melts more easily and quickly. Mix well until everything melts and our mixture becomes smooth.

3

Pour the contents of the whipped cream into a mixer and beat it for about 6-7 minutes until it swells completely. Before using the whipped cream, it is good to leave the can in the refrigerator for about 1-2 hours.

4

When the whipped cream is ready, slowly pour in the sweetened milk and optionally the vanilla, cognac and salt, as the mixer works so that the ingredients are mixed well and the mixture becomes smooth.

5

To this mixture, when it is ready, add the melted white couverture and continue mixing for a little while until all the ingredients are combined together.

6

Into this mixture, add the brittle – don’t forget to keep some almonds for decoration - and mix them gently with a spatula.

7

In a round mold or in 2-3 rectangle cake molds, start to set up the dessert.

8

First place the brittle that we kept aside. Crumble some meringue and place it on top of the brittle.

9

Then spread half of the ice cream mixture.

10

Put a layer of meringues on top.

11

Then spread the rest of the ice cream mixture and cover with another layer of meringues.

12

Wrap the form(s) with aluminum foil or greaseproof paper and place it in the freezer for 3-5 hours.

13

Take it out of the freezer, turn it over on a plate and cut it into slices to serve.

Easy 5 Ingredients Gluten Free Armenonville Ice Cream Dessert

*whipped cream in a can: In Greece, we have also, this type of cream that is an ideal for making sweets such as ice creams, chilled sweets etc. It is easy to use – all you need to do is to add icing sugar or sweetened concentrated milk and beat for 5 minutes in a simple hand mixer. It contains vegetable fats and milk. One packing is 250 gr makes up approximately 750 ml of cream. The most well known in Greece are Morfat, Ermol & Jotis. It has the same texture as coconut cream as you can see at photo below. So you can use coconut cream if you are lactose intolerance.

Good Luck and Bon Appétit!!!

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