Scoopable after 12 hours in the freezer. The more the ice cream stays frozen the harder it is to scoop but it softens quickly. No ice cream churn needed! A bit too sweet, I would use less condensed milk next time but this will result in harder-to-scoop ice cream. A kind soul on reddit shared this recipe. Instead of Oreos I used half of the baked dough from the Oreo copycat recipe on “handle the heat dot com”.
My glaze doesn’t set possibly because I use dairy free products. The raw tarts freeze well and bake up from frozen. This recipe is so delicious. I usually don’t like involved drawn out baking processes but this recipe has enchanted me to make it 5 times. I always double the cinnamon. I often use a little bit of whole grain flour to cut the sweetness.
Utterly amazing cooking. This doesn’t make the mistake of trying to use other white floured starches to mimic the texture and properties of wheat flour. I can’t go back to regular cookies now surprisingly. Neither the peanut butter nor the banana taste is too strong. I’m not a huge fan of either flavour.
Recipe halves well. Adapts well to dairy free butter and brown sugar. The softly crispy top crust is perfect. Outer cake edge becomes very crumbly with slightly reduced sugar content. I reduced sugar successfully by using 85% cacao chocolate.
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