Summer is finally here and with the warm weather comes all the great things we love about this season like family BBQ’s, summer salads, getting outdoors and one of our favourites, ice cream!
If you’ve ever visited our bakery then you know we have a fairly large selection of Greek products available in our food market. They range from feta cheese, teas, spices, chocolates, olives, olive oil and many more like Morfat Creamy. This product consists of skim milk and vegetable fats and it can be substituted where ever you use cream. It’s a long-lasting product that doesn’t contain any preservatives, that’s a win!
Morfat Creamy is very popular in Greece and when Sophie came to me asking if we could share a recipe for it with our followers I was stumped. So, I went to Gina our resident Greek food expert who told me about these Papadopoulos ice cream bars that she makes for her family. I was a little skeptical at first because I’m a real ice cream kind of gal but after discovering that there are no preservatives in this product I thought, ok let’s give them a go.
These ice cream bars were super easy to make and honestly, I was quite blown away by the results! They are so good and the perfect size for that little afternoon ice cream snack. We’ve made them 3 times already since our first batch for a few BBQ’s and everyone loved them so much, that we are looking at making them here at the bakery as part of the mini ice creams we offer.
Here’s everything you’ll need!
First, you’ll need a 9 x 13 cake pan that’s at least 2” deep. Line the cake pan with parchment paper so that the paper comes out and over the 9” side of the cake pan, trim it so it fits nicely.
Grab 20 Papadopoulos cookies and line the bottom of the tray with the cookies facing down. If you don’t have Papadopoulos cookies available you can use any type of rectangular tea/butter biscuit.
Take your mixer and with the whip attachment and whip together the Morfat Creamy, evaporated milk, sweetened condensed milk, pure vanilla extract and vanilla bean paste (if you don’t have vanilla bean paste just double up on the vanilla extract). We whipped ours for about 5 minutes but if you’re using a hand mixer you may need a little more time, you want the mixture to get enough air in it and be well incorporated.
Then pour the mixture into your cake pan over the Papadopoulos cookies and layer 20 more Papadopoulos cookies on top facing up. Cover with plastic wrap and put in the freezer for a least 3 hours but preferably overnight.
Once frozen you’ll need to take a sharp knife (run it under hot water) and cut along the 6” sides of your pan so that you’ll be able to lift the ice creams bars out of the cake pan using the ends of the parchment paper. Slice between the cookies and enjoy!
Tip: When layering the cookies try to align them to one side of the pan. I did the right side and the top side first and did the same when I added the top layer of cookies so that the bars would lines up as best as possible when I sliced them.
Prep Time: 15 min. Cook Time: 0 min. Total Time: 15 min.
Skill: Super Easy
Servings: 20
Ingredients:
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- 250g Morfat Creamy (Available Here)
- 354ml evaporated milk
- 300ml sweetened condensed milk
- 1 tsp pure vanilla extract
- 1 tsp vanilla bean paste (optional)
- 40 Papadopoulos Greek Petite Beurre Biscuits (approx. 1.5 225g package) (Available Here)
Note: Substitute vanilla bean paste with another tsp of vanilla extract.
Things You’ll Need:
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- 9 x 13 cake pan (min 2” deep)
- Parchment paper
- Mixer with a whip attachment
- Sharp knife
- Cutting board
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Instructions:
1. Cut and trim parchment paper to fit into cake pan so that there are longer ends on the 9” side of the pan. Line the cake pan with the parchment paper.
2. Layer 20 Papadopoulos cookies in the cake pan facing down.
3. In a mixer with a whip attachment, whip together Morfat Creamy, evaporated milk, sweetened condensed milk, pure vanilla extract and vanilla bean paste for 5 minutes. You want the mixture to get enough air in it and be well incorporated. If you do not have vanilla bean paste you can use an extra tsp of vanilla extract instead.
4. Pour mixture into cookie lined cake pan and layer another 20 Papadopoulos cookies over the mixture facing up.
5. Cover with plastic wrap and place in the freezer for a minimum 3 hours or preferably overnight.
6. When frozen use a sharp knife (run under hot water first) and run along the 6” sides of the pan. Using the parchment paper lift the bars out of the cake pan and place on a cutting board.
7. Slice between the bars and enjoy!!!
Tip: When layering the cookies try to align them to one side of the pan. I did the right side and the top so and I did the same when I added the top layer of cookies so that they bars would lines up as best as possible when I sliced them.