Jack and Jill Ice Cream

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• Cooking and Prep: 6 h
• Serves: 12
• Contains:

This is one of those oldies but goodies my mother has been making probably since I was two years old. It’s too classic to change the name. READ MORE

Ingredients (12)

Bottom Layer

• 1 (14-ounce) package Kedem Tea Biscuits

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  Kedem Tea Biscuits

• 4 eggs, separated

• 1/4 cup sugar

• 2 teaspoons ground or instant coffee

• 16 ounces Gefen Non-Dairy Whipped Topping

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  Gefen Whipped Topping

• 8 ounces baking chocolate, shredded

• 8 ounces ground roasted almonds

Top Layer

• 5 eggs, separated

• 1/4 cup sugar

• 1 tablespoon vanilla sugar

• 16 ounces Gefen Non-Dairy Whipped Topping

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  Gefen Whipped Topping
• shaved chocolate or chopped nuts, for garnish

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Start Cooking

Prepare Bottom Layer

1. Line the bottom of a baking pan or individual ramekins with half of the biscuits.

2. In the bowl of an electric mixer, beat egg whites with sugar on high speed until stiff peaks form.
3. In a small bowl, combine coffee and yolks.
4. Slowly add yolk mixture to the whites, and then slowly add in nondairy whipped topping.
5. Fold in chocolate and almonds, and then pour mixture over biscuits.
6. Top with a second layer of biscuits, and freeze until firm.

Note: I use Hadar Jack and Jill tea biscuits.

Prepare Top Layer

1. In the bowl of an electric mixer (it will need to be cleaned between the preparation of each layer), beat egg whites with sugars on high speed until stiff peaks form.
2. Slowly add in yolks, one at a time.
3. Slowly add in nondairy whipped topping.
4. Pour mixture over cookies.
5. Freeze until firm.
6. Garnish with shaved chocolate or chopped nuts.

Credits

Food Styling and Design by Kiki Fisher. Contact Kiki at [email protected]