Ingredients for the biscuit
- 100 g all-purpose flour
- 100 g almond flour
- 100 g icing sugar
- 100 g Lurpak cow milk butter
Ingredients for the ice cream
- 400 ml Arla whipping cream 36% fat
- 200 g Arla cream cheese
- 1 sweetened condensed milk
- zest of 1 lemon
Ingredients for the garnishing
- marmalade or spoon sweet of your preference
Method for the biscuit
In a mixer’s bowl add all the ingredients, and beat with the paddle attachment for a few minutes, until it takes a doughy consistency.
Shrink-wrap the dough and refrigerate for 30 minutes.
When the dough is cool, preheat the oven to 180 C fan, place a sheet of parchment paper into a baking pan, and cut the dough into uneven pieces. The size of the pieces has to be the same so that they bake properly.
Bake for approximately 10 minutes.
Method for the ice cream
In a mixer’s bowl add the cream cheese and lemon zest, and stir briefly.
Add the whipping cream and beat on medium speed for about 1 minute.
Keep beating for 2-3 minutes, and then add the sweetened condensed milk.
The ice cream will be ready when the mixture becomes slightly firm. The mixture should not have the consistency of whipped cream.
Line a dish of your preference (bowl, cake pan, etc.) with a piece of plastic wrap and empty in the half ice cream, add some biscuit chunks from above, and spread the marmalade.
Add the rest of the ice cream on top, pour marmalade, and crumble up the biscuit all over the surface, to make the base of the cake.
Seal with a piece of plastic wrap and put in the freezer until chill.
