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Cookie Variegato

Name: Cookie Variegato
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 240 g

Cookie Variegato – The perfect swirl for your ice cream

What would a really good cookie ice cream be without the perfect cookie swirl? That's where our delicious cookie Variegato into play! It creates a wonderful marbling in your ice cream and brings the full cookie flavor - just like you know it from the ice cream parlor.

Perfect for cream and cookie ice cream

Our cookie Variegato goes perfectly with creamy Cream ice cream and of course harmonizes perfectly with our Cookie ice cream. The combination of crunchy biscuit pieces and a sweet, buttery Variegatobase makes every ice cream an absolute delight. If you like to play with textures, you can use the cookie Variegato also combine with other types of ice cream – for example with chocolate ice cream or nut ice cream.

Homemade or ready-made from the shop

if you your Variegato If you want to make it yourself, you can easily make it with just a few ingredients and customize it to your liking. But if you need it quickly or don't feel like preparing it, you can find a ready-made CookieVariegato – perfectly coordinated and ready for immediate use!

The extra for your ice cream

Whether as a swirl, as a topping or directly mixed in – the cookie Variegato gives your ice cream that certain something. The perfect mix of sweetness, crunch and the unmistakable cookie taste makes it an absolute must-have for all ice cream fans!

You can find more in the ice cream blog Variegatovariants, e.g. our four variants of Chocolate cookie Variegato.

Print recipe

Ingredients

39 g agave syrup
24 g of cocoa
75 g nut nougat cream, e.g. Nutella
62 g sunflower or rapeseed oil
1/4 teaspoon vanilla paste
40 g crispy biscuits in small pieces (shortbread biscuits, amarettinis or similar)
Fast variant
200 g crema noisette/cioccolato/milk chocolate Variegato
40 g crispy biscuits in small pieces (shortbread biscuits, amarettinis or similar)

Preparation

Step 1:
Roughly chop the biscuits, not too small, but not too big either. They should all be as big as possible. Please don't use my photo as a guide... They are definitely too big, but the picture just looks nicer that way?
Step 2:

Then pass the biscuits through a pasta sieve and sieve off the very fine crumbs. These would Variegato just thicken unnecessarily. At the end you need 40 g pieces of biscuit !!
Step 3:

Now gradually stir in the oil to the nut nougat cream
Step 4:

Then gradually stir in the agave syrup
Step 5:

Then stir in the cocoa and vanilla
Step 6:

Just before using in the ice cream, fold in the biscuits so that everything is covered with the sauce.
Fast variant
Step 1:
Roughly chop the biscuits, not too small, but not too big and mix with the Movito Crema Variegato Mix.