Valentine ice hearts, ice cream between two homemade chocolate cookies. Baked with love and therefore with extra flavor
Valentine's Day, you love it or you hate it. Something in between doesn't seem to exist. I think it's a great idea for a day to do something special for your love, but you really do that every day anyway?
I hate the commerce around it, by buying a gift for your love. Just to easy. No. I like to do something special. A nice DIY, a delicious meal or bake something sweet. Like this Valentine ice hearts. Delicious ice cream surrounded by two chocolate biscuits. You can vary it to your own taste. I used strawberry ice cream (just because it's so beautiful pink), vanilla ice cream (delicious with chocolate) and chocolate ice cream (if you're a true chocoholic I can't say no to that). Of course I used a heart shape for the cookies and the same cookie cutter for the ice cream. So it suited all nicely together.
Tips
- The cookie dough should be very cold. That way, the hearts won't run out and they hold their shape (if you want more cookies bake tips, you'll find them here. (Following these tips for baking cookies they simply can't fail anymore).
- Roll the cookies out between two sheets of baking paper and remove the top sheet before you cut the hearts. If the dough should stick, put it briefly in the freezer.
- Allow the cookies to cool to room temperature after baking (otherwise the ice melts right away).
- Press the shape with a cookie cutter into the ice, take out and put it between two cookies. Then pack it in baking paper (so you do not get any ice crystals on the outside). Place the package for at least 20 minutes in the freezer so that it becomes hard. This way you can save them for a week.
It's a good taste!
Recipe Valentine ice
hearts
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Valentine ice hearts
Ingredients
- 100 grams flour
- 3 tablespoons Dutch unprocessed cocoa
- pinch salt
- 90 grams butter unsalted, room temperature
- 85 grams sugar
- 1 egg size L
- 1 teaspoon vanilla extract
- 1 liter strawberry ice cream or other flavors like raspberry
Ingredients you need per step are listed below the step in Italic
Instructions
- In a bowl mix the dry ingredients: flour, cocoa and salt.
- In a second bowl you put the butter and powdered sugar.
- Mix about 3 minutes until the butter mixture is airy and light yellow in color.
- Add the egg and vanilla extract and mix further.
- Turn the mixer to low and add the dry ingredients. Mix until everything is just combined.
- Form a flat disk of dough and pack it in plastic foil. Put that at least 1 hour in the refrigerator.
- Roll out the dough between two baking papers until it's about 0.5 cm thick.
- Remove the top sheet of parchment paper. If the dough sticks too much, put it in the freezer for 10 minutes, afterwards it is easier.
- Cut with a heart-shaped cookie cutter hearts out of the dough. Put the cookies on a baking plate with baking paper.
- Put the baking sheet in the refrigerator and preheat the oven to 180 degrees Celsius.
- After 30 minutes bake the cookies for 7 minutes, then turn the baking sheet and bake for another 7 minutes.
- Remove the cookies from the baking paper and let them cool on a rack.
- Put the heart cookie cutter on a flat surface and fill with ice. Remove the ice from the cutter.
- Place a cookie bottom in front of you, top with heart-shaped ice cream and place another cookie on top.
- Cover with parchment paper and place in the freezer (at least 20 minutes).
Indication Nutritional Value (Per Person / Portion):
What did I use to prepare this
recipe?
Kitchen utensils  I’ve used to prepare this recipe. When you follow the link you will go to another page with a short explanation of each item. It’s also possible to order directly if you’re in need.
- Brushes, spatulas and other cooking utensils
- Sheet pan, baking tray or baking sheet
- Baking paper or baking mat
- Immersion hand blender and hand mixer
- cookie cutters or round baking form
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