I scream, you scream, we all scream for ice cream

Base:

- 125gr heavy cream

- 2 table spoons of sugar

Flavours:

- mango - about 400gr of mango pulp

- chocolate - 4table spoons of powder cooking chocolate (the higher the chocolate quality the better the ice cream) 

- 50gr frozen berries

- 150gr of red fruits put in a food processor until made into a pulp

Make chantilly by whisking the heavy cream.

Whisk in the flavor and freeze. 

Or eat as such for mango mousse.

frozen anti-oreo

The thing I love the best about oreos is the contrast. I know I am not alone in finding it irresistible the dark bitter chocolate of the cookie with the sugar based American filling. I was wondering what to do with butter coockies my husband left in open air... Let's call them softened. 

I had some Philadelphia cream cheese waiting for a chance to become cheesecake... But the coockies were integral and looking so pitiful and I wanted me some oreo effect, some chocolate...some dark quality cooking chocolate. I ended up with a delicious sweet and salty frozen cheese chocolate cake. 

Ingredients :

125gr Philadelphia original cream cheese

125gr heavy cream (cold, directly from the fridge) 

4 table spoons of sugar

 package of butter coockies

8 table spoons of dark powder cooking chocolate (4 for the base + 4 spread on top) - if you don't have powder dark chocolate just melt some and you will get the same effect, just make sure it is high quality chocolate

100gr milk

In a food processor mix the coockies, the 4 ts of dark chocolate and the milk. Press brzzz a few times until you get a lovely dark paste. Spread this dough on the form base and press it with the back of a table spoon. 

Beat the heavy cream with the sugar until stiff. With a fork crush the Philadelphia until smooth otherwise it will be hard to incorporate. Incorporate the cheese into the cream. Drip the thick smooth cream to the form and spread it over the base. 

Paint the top with the remaining chocolate if it is powder be careful not to inhale it, if it is melted just fill a spoon and move it fast over the cake, the spilling of the chocolate will make lines of black magic on it. 

Depending on how hot the day is you can serve it after a few hours on the fridge or a few on the freezer (harder to cut but a marvelous ice cream).