Baileys-Minttu Puffetti
recipe

A delightful dessert combining creamy ice cream and cookies with the flavors of Baileys and mint. Perfect for a refreshing yet indulgent treat.
Preparation Time: 1.5 hours + freezing
Serving Size: About 15-20 pieces

Ingredients

- For the Cookies:
- 200 g softened unsalted butter
- 2 dl cane sugar
- 1 dl muscovado sugar
- 0.5 tsp salt
- 4 tbsp Baileys liqueur
- 2 tsp vanilla sugar
- 1 egg
- 5 dl all-purpose flour
- 1.5 dl dark cocoa powder
- 0.5 tsp baking soda
- For the Baileys-Mint Ice Cream:
- 1 l vanilla ice cream
- 4 tbsp Baileys liqueur
- A handful of fresh mint leaves

Instructions

1. Prepare the Ice Cream:
- Take the ice cream out of the freezer and let it soften in the fridge for at least 30 minutes.
- In a bowl, mix the softened ice cream, Baileys, and chopped mint leaves.
- Spoon the mixture back into the ice cream container and freeze for at least 4 hours or overnight.
2. Make the Cookies:
- Preheat the oven to 180°C (350°F).
- In a bowl, mix the softened butter, sugars, and salt. Beat for about 3 minutes.
- Add Baileys, vanilla sugar, and the egg. Beat until the mixture is smooth.
- In another bowl, combine the dry ingredients (flour, cocoa powder, baking soda) and gradually add them to the dough.
- Line a baking sheet with parchment paper. Roll out the dough to about 0.5 cm thick and cut it into desired cookie shapes.
- Poke the cookies with a skewer and place them in the freezer for 10 minutes.
- Bake the cookies in the oven for 10-13 minutes, until they are slightly soft.
3. Assemble the Puffetti:
- Cut squares from plastic wrap. Place a scoop of ice cream on top of a cookie and cover it with another cookie.
- Wrap in plastic wrap and freeze for at least 4 hours or overnight before serving.

Nutritional Information (per cookie pair):

- Calories: 250 kcal
- Protein: 3 g
- Carbohydrates: 30 g
- Fat: 12 g
- Sugars: 15 g

Reviews: 3.14 (5002 reviews) ★★★★★ share