Indulge in the delightful fusion of traditional South American alfajores and creamy ice cream with this unique Alfajor Ice Cream Cookie recipe. These treats feature a layer of rich vanilla pudding ice cream sandwiched between two soft, melt-in-your-mouth alfajor cookies, then coated in milk chocolate and sprinkled with coconut. The combination of textures and flavors in this dessert is sure to tantalize your taste buds.
Why You’ll Love This
- Creative Twist on Classic Flavors: This recipe combines the beloved alfajor cookie with a refreshing ice cream center, offering a new way to enjoy these traditional flavors.
- Perfect Blend of Sweet and Creamy: The vanilla pudding ice cream adds a creamy sweetness that perfectly complements the buttery alfajor cookies.
- Decadent Chocolate Coating: The milk chocolate coating adds an extra layer of indulgence, while the coconut provides a delightful texture contrast.
- Ideal for Special Occasions: These are perfect for gatherings, celebrations, or as a special treat to enjoy on a warm day.
Ingredients for Ice Cream:
- 500ml heavy cream (38%)
- 1 can condensed milk (400g)
- 3 tbsp vanilla pudding powder
- Dulce de leche (milk caramel spread)
Ingredients for Alfajores:
- 150g cold butter
- 120g powdered sugar (1 cup)
- 3 egg yolks
- 1 tsp vanilla extract
- 180g cornflour (1½ cups)
- 130g flour (1 cup)
- 2 tsp baking powder (6g)
Ingredients for Coating:
- 300g milk chocolate
- 70g oil
- Coconut flakes
Instructions:
- Prepare the Ice Cream:
- In a mixer with a whisk attachment, whip cold cream until stiff. Add condensed milk and pudding powder, mix gently.
- Pour mixture into a lined tray and freeze for at least 6 hours.
- Prepare Alfajores:
- Cream butter and powdered sugar. Gradually add egg yolks, vanilla extract, flour, cornflour, and baking powder.
- Chill the dough for 30 minutes.
- Roll out the dough between two sheets of baking paper to 3.5mm thickness. Cut out 6cm circles and bake on a lined tray at 180°C (356°F) for 10-12 minutes. Cookies should remain pale.
- Cool completely.
- Assemble the Ice Cream Cookies:
- Cut ice cream into 6cm circles, make a well in the center of each and fill with dulce de leche.
- Sandwich ice cream between two alfajor cookies, insert a stick from the bottom, and freeze for an hour.
- Prepare the Coating:
- Melt milk chocolate with oil in the microwave in pulses.
- Dip each ice cream cookie in chocolate and decorate the sides with coconut flakes.
- Freeze on a lined tray. Enjoy your Alfajor Ice Cream Cookie Delight!
