I hadn’t made this dessert in a really long time, but it popped into my head when one of my Neighborhood Gal Pal’s gave me a set of mini Springform pans for my birthday.
I figured that if I made a half recipe of my Cannoli Ice Cream Cake, it should just fit! As an added bonus, I had the last of a bag of Amaretti Cookies that we bought at our favorite Asian Market that we go to in Las Vegas.
I used my Stand Mixer this time to make life easier, and it was.
First I softened the Vanilla Ice Cream with the paddle attachment and then added the Ricotta Cheese, Vanilla Extract, Orange Marmalade and Cinnamon; combined well and gently folded in the Nuts and Chocolate Chunks.
Quick like a bunny, I filled the already lined mini Springform pans with the mixture, topped with the toasted Amaretti Cookie crumble, covered with the overlapping plastic wrap and into the deep freeze they went until after dinner.
THAT was delicious!
We’ll be making this again, for sure!
Remember, a recipe is simply someone else’s idea, take it and make it your own.
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|*Cook’s Note: I used 8 of the Amaretti cookies and 4 tablespoons of butter. Next time I’ll like to use 10-12 cookies.|