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Creamy 4-milk ice cream pie: find out how to make this delicious dessert in a practical way

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Hello, everyone, today we’re going to learn how to make Creamy pie using simple ingredients. So grab your pen and paper to jot down the ingredients, then follow the complete preparation method.

Table of Contents hide
1 How to Make Creamy 4-milk ice cream pie
2 Recipe Ingredients:
3 Instructions:

How to Make Creamy 4-milk ice cream pie

Try the Four-Milk Frozen Cake and be amazed by its irresistible flavor. See below the list of all ingredients and required quantities. And then, a very complete preparation method with details of the recipe.

Recipe Ingredients:

For the Four Milk Cream:

  • 1 cup of heavy cream (200 ml)
  • 1 cup of coconut milk (200 ml)
  • 1 ⅔ cups of whole milk (400 ml)
  • 1 can of sweetened condensed milk
  • 3 tablespoons of cornstarch
  • 4 tablespoons of powdered milk

For the Crunchy Crumble:

  • 2 cups of milk cookies (200 grams)
  • 2 tablespoons of melted butter

For the Topping:

  • 1 cup of whipped cream (200 ml)

Instructions:

Four-Milk Cream:

First, in a saucepan, combine the condensed milk, cornstarch, and heavy cream, stirring well until the cornstarch is fully dissolved.

Then, add the coconut milk, whole milk, and powdered milk. Next, stir until the mixture becomes smooth. After that, cook over medium heat, stirring constantly, until it thickens to a syrup-like consistency. Once done, turn off the heat and let it cool.

Crunchy Crumble:

Initially, crush the milk biscuits in a food processor or blender until you achieve a crumbly texture. Then, transfer to a bowl and mix with the melted butter until the mixture becomes moist. Set aside.

Assembling the Pie:

First, in a glass dish approximately 10 x 7 x 2.5 inches, spread ⅓ of the four-milk cream on the bottom. Next, add half of the crumble, pressing lightly. After that, spread the remaining cream, leveling it evenly. Finally, top with the remaining crumble, saving a small portion for decoration.

» MORE:  Potato and Ground Beef Rolls with Mushroom Tomato Salad Table of Contents Ingredients For the Potato Roll: 5–6 medium-sized potatoes, grated 3 eggs 1 tsp salt Black pepper, to taste Smoked paprika, to taste 3 tbsp (0.2 cups) regular flour 1 green bell pepper, thinly sliced 1 red bell pepper, thinly sliced Vegetable oil, for greasing 1.1 lbs (500 g) ground beef 1 onion, finely chopped 2 garlic cloves, minced 1 large tomato, diced 2.5 oz (70 g) tomato paste Italian herbs, to taste Parmesan cheese, grated (1.8 oz or 50 g) A bunch of parsley, finely chopped Salt and black pepper, to taste For the Mushroom Tomato Salad: 3–4 large mushrooms, sliced 2–3 tomatoes, sliced Fresh lettuce leaves, chopped 1 garlic clove, grated 1 tbsp Greek yogurt 1 tsp mustard Salt and black pepper, to taste Directions For the Potato Roll: Prepare the Potato Layer: In a large bowl, whisk together eggs, salt, black pepper, smoked paprika, and flour until smooth. Add grated potatoes, green bell pepper, and red bell pepper to the mixture. Stir well. Line a sheet pan with parchment paper and drizzle with vegetable oil. Spread the potato mixture evenly across the pan in a thin layer. Bake in a preheated oven at 180°C (356°F) for 20 minutes. Prepare the Meat Filling: Heat vegetable oil in a skillet over medium heat. Add ground beef and break it into small pieces. Cook until browned. Add chopped onion and sauté for 2–3 minutes. Then add minced garlic and cook for another minute. Stir in diced tomato, tomato paste, Italian herbs, smoked paprika, salt, and black pepper. Mix well and cook until the tomatoes are softened. Add chopped parsley, mix thoroughly, and remove from heat. Assemble the Rolls: After baking, remove the potato layer from the oven and cut it into even rectangles. Place a portion of the meat mixture on one edge of each rectangle and roll it up tightly into a log. Sprinkle grated Parmesan over the rolls, reserving some for later. Return the rolls to the oven and bake for another 10 minutes at 180°C (356°F). For the Mushroom Tomato Salad: Heat a skillet with a drizzle of vegetable oil and sauté sliced mushrooms until golden brown. Add sliced tomatoes to the skillet and cook for 2 minutes. In a bowl, combine chopped lettuce, grated garlic, Greek yogurt, mustard, salt, and pepper. Mix well. Add the sautéed mushrooms and tomatoes to the salad and sprinkle with the remaining Parmesan cheese. Serving Suggestions Serve the potato rolls warm with the mushroom tomato salad on the side. Garnish with freshly chopped parsley for added color and flavor.

Topping:

Spread the whipped cream evenly over the pie. Finishing off, sprinkle the remaining crumble on top and, if desired, decorate with white chocolate shavings.

Final Steps and Storage:

Refrigerate for at least 4 hours to set. Serve chilled. The pie can be stored in the refrigerator for up to 3 days.

Extra Tip:

  • Add fresh red berries for decoration to give it a festive touch.

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