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Pistachio ice cream with cocoa biscuit

Di Eat Cook e Lovis


For the ice cream
  • 300 g milk
  • 250 g fresh cream
  • 100 g sugar
  • 1 pinch of salt
  • 1 egg yolk
  • 3 tablespoons Crema Pistacchio Babbi
For the biscuits
  • 300 g flour
  • 120 g icing sugar
  • 120 g butter
  • 3 tablespoons Crema Cacao Babbi
  • 1 whole egg
  • 1 egg yolk
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Cremadelizia Pistacchio

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For the ice cream (Thermomix recipe):
  • Put the milk, cream, sugar, egg yolk and salt in the mixing bowl for 7 minutes at 90° Speed 4
  • Add 3 tablespoons of Crema Pistacchio Babbi 20 sec. Speed 3
  • Put the mixture in a bowl and let it cool down.
  • Once cooled, place the tray in the freezer for a whole day.
For the biscuits:
  • Crumble the butter into small pieces, add the flour and whisk until smooth, add the icing sugar and the Crema Cacao Babbi and, beat the egg with the yolk in a bowl and add it to the mixture.
  • Knead with your hands until you obtain a solid and compact dough. Leave it to rest in the fridge for 1 hour.
  • After this time, roll out the dough and use a round mould to cut out the biscuits (they should be 0.5 cm thick).
  • Bake at 180° for 16 minutes. Allow to cool after baking.
To form the ice cream biscuits:
  • Take the ice cream out of the freezer and put it in the Thermomix mixing bowl.
  • Mix by inserting the spatula in the measuring cup 10 sec. speed 4
  • Cut strips of baking paper 6 cm high and wrap one strip around a biscuit, secure with a piece of adhesive tape.
  • Fill the mould created with 2 tablespoons of ice cream, place it in the freezer for an hour.
  • Once compacted, place the other biscuit on top, remove the baking paper and pass the edge of ice cream in the chopped pistachios.
  • Serve immediately or put them back in the freezer on a sheet of baking paper.


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