I still remember the song of the music truck, listening from a distance and running to get some change for an ice-cream. We got ice creams occasionally, and when we did we often got Morenitas. We bought them for Q0.75 (about 09¢). For those who are not familiar with them, they are an ice-cream sandwich pop, made of two biscuit cookies, vanilla ice-cream, and coated in a thin layer of chocolate. This layer of chocolate is where they get their name. And since my dad loves chocolate and ice-cream, he loves morenitas. So, it was only natural that he was the one looking over when I was preparing this goodie, had the first bite to taste them and give me a thumbs up or down.
Now, mastering making this treats at home is what you are reading this post for. The first time I made the mistake of using just melted chocolate. And that kind-of works, but the chocolate is so thick that covering the ice-cream sandwiches turns out to be quite an adventure. Second time around, was a winner!
The secret is, to add some fat to the chocolate. You can use coconut oil like we did here, but you can also use a neutral flavor oil or shortening. This way, you get a chocolate so smooth and light, that it will start to harden as soon as it touches the frozen ice-cream sandwich. If you are working on more than a batch of 4, I recommend making them in batches of 2 or 3 morenitas, so they don’t melt while you’re working.
They keep for over a week, but we don’t think they will make it that long!
A Foodies’ Kitchen adaptation from a classic
Yields: 4 morenitas
½ pint of vanilla ice-cream
8 sweet biscuits, María
4 ounces of semi-sweet chocolate
1 tablespoon of coconut oil or shortening
A round cookie/biscuit cutter, same size as María biscuits
Small offset spatula
4 wooden popsicle sticks
- Spread the vanilla ice cream in a rectangular container, preferably plastic. Put it back in the freezer so it hardens, for 30 minutes.
- With a biscuit cutter the same size of the María biscuits, cut circles and take them out with the help of an offset spatula remove it from the container. I found that removing the excess from the sides of the cookie cutter makes it easier to remove the ice cream.
- Sandwich the ice-cream with two biscuits, by placing ice-cream on top of one biscuit and topping with a second biscuit, pressing down to adhere the ice-cream to the cookies. Insert a popsicle stick in the center. Place the sandwiches in the wire rack and freeze until firm, for at least one hour.
- While the sandwiches set, prepare the chocolate: melt the 4 ounces of chocolate with the coconut oil in a heat-proof bowl over a pot over a simmering water. Melt and mix until the chocolate is smooth and runny. Allow it about 5-7 minutes to cool.
- Take the sandwiches out of the freezer, 3 or 4 at the time. With a spoon, cover the sides of the sandwiches, then the flat cookie sides.
- Place on a wire rack and then back in the freezer for a few minutes.
- To serve, take out of the freezer and serve immediately.
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