An ice cream dessert that will make you go crazy! Simple ingredients and choice of whether you want it strong taste or a lighter one. Using the lovely mascarpone cheese I can say that it became heavy with a very strong taste for me but I liked it very much. In the end, my choice is with Greek yogurt, which is clearly lighter.

The white chocolate for cover is optional but the truth is that they look prettier and gives a little more sweetness, especially if the cookies you will use are not that sweet. I also try it with a classic chocolate couverture coating, but in my opinion the white coating is better and suits perfectly.

But the must for me is the homemade strawberry jam (see recipe here) which gives them more taste. Of course, even with a ready made cherry jam that I did, it was fine again.

Yields8 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.

250 g mascarpone cheese or cottage cheese or Greek strained yogurt (*see tip)

400 g heavy cream

½ cup icing sugar

2 tsp vanilla sugar

⅔ cup strawberry jam (see recipe here for homemade)

16 cookies

For the decoration (optional)

300 g white chocolate

1 ½ tbsp coconut butter or sunflower oil

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

Beat the cheese for a while on its own so that it becomes fluffy. Then add the heavy cream, icing sugar and vanilla sugar and beat with the mixer until it becomes uniform.

Spread 8 cookies. It is good to put them in a container that has a lid that closes well because then you will put it in the freezer.

Spread cream on top of the cookies. You can do it either with a spoon or a piping bag.

Spread strawberry jam (see recipe here for homemade) . About 1.5 tbsp. in each.

Put another layer of the cream on top of the jam.

Place the rest of the cookies on top. Place them in the freezer for about 4 hours or better overnight.

In a bain-marie (no special utensil needed, just place a metal or heatproof bowl over a pot of boiling water.) melt the white chocolate couverture well and add the coconut butter or sunflower oil into it, mixing it well until it is smooth.

With the help of tweezers or forks, dip your ice creams sandwiches into the melted white chocolate and turn them so that you have an even coating. You place them on a grill or in a pan with a sheet of parchment paper underneath.

Once your ice creams are frozen, they will cool quickly and the white chocolate couverture coating will stabilize relatively quickly.

Place them in the airtight container again with the lid on and place them again in the freezer for about an hour before serve.

Ingredients