Icy Cool Treats and Creamy Concoctions Around the Globe That Start With the Letter ‘I’

The 9th letter of the English alphabet, ‘I,’ features some cool and creamy creations, and something that is not too sweet and on the nuttier side. Handcrafted and mostly no-bake, these desserts are rich in indulgence.

Imagine sinking your spoon into a towering ice cream mountain with layers of rich vanilla and chocolate alternating with ripples of caramel and fudge. Conquering this frozen feat is no easy task but certainly rewarding. If mountain climbing isn't your style, why not relax with a slice of the cool and creamy icebox cake?

If these are still too sweet, then let’s not get started on the iced donuts! But we do have an Italian cookie or the Italian biscotti that is low in sugar and the typical calories. Save room for some more as this article features these irresistible desserts that begin with the letter ‘I’.

1. Oreo Cookies and Cream Icebox Cake

Also known as a refrigerator cake, an icebox cake is assembled and chilled before serving. Despite its simplicity, an icebox cake looks impressive once sliced. The contrasting textures of the crisp cookies and creamy filling make it very enjoyable to eat.

Ingredients:

• 450 gm Oreo cookies (original or double stuffed)
• 450 gm cream cheese, softened
• 225 gm butter, softened
• 450 gm confectioners' sugar
• 1 1/2 cups heavy cream
• 1/4 cup chocolate syrup or fudge sauce

Instructions:

• Line the bottom of a 9x13-inch baking pan with a single layer of Oreo cookies. You may need to break some cookies to fill any gaps.
• In a large bowl, beat the cream cheese and butter together until light and fluffy. Gradually beat in the confectioners' sugar until fully incorporated.
• In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture.
• Spread half of the cream cheese mixture evenly over the cookies in the pan. Top with another layer of whole and broken Oreo cookies.
• Spread the remaining cream cheese mixture over the cookies. Top with a final layer of Oreo cookies, pressing down lightly.
• Cover tightly with plastic wrap and refrigerate for at least 6 hours, preferably overnight.
• Use a knife dipped in hot water to cut the cake into squares. Drizzle with chocolate syrup before serving.

2. Ice Cream Cake

Using plain old vanilla or chocolate ice cream, this cake is best served cold for obvious reasons. With frosting or fudge fillings between the layers of ice cream instead of the glutinous wheat cake, this cake often has a sturdy biscuit-like base to support the cake. Here’s how you can make it:

Ingredients:

• 1.5 l vanilla ice cream, softened
• 30 gm chocolate cookie crumbs (crushed Oreo cookies is also fine)
• 500 gm of chocolate frosting
• Sprinkles for decorating (optional)

Instructions:

• Line a 20 cm round cake pan with plastic wrap, leaving some overhang. Spread the softened ice cream evenly in the pan and freeze for at least 4 hours or overnight.
• Once frozen, lift the ice cream cake out of the pan using the plastic wrap overhang. Place on a serving plate and sprinkle the cookie crumbs around the edges.
• Spread the chocolate frosting evenly over the top and sides of the ice cream cake. Decorate with sprinkles if desired.
• Cut into slices to serve. Store any leftovers in the freezer.

3. Iced Donuts

A classic deep-fried donut topped with a sweet glaze or icing is what is iced donuts. Popular icing or glazes include powdered sugar and flavorings like vanilla, chocolate, or cinnamon sugar. Some bakeries or donut chains go the elaborate route and sometimes add edible decorations themed after festivals such as Christmas.

Ingredients:

• 500 gm all-purpose flour
• 7 gm instant yeast
• 100 gm sugar
• 1/2 teaspoon salt
• 250 ml warm milk
• 60 gm butter, softened
• 1 egg
• Vegetable oil for frying

Icing:

• 200 gm powdered sugar
• 50-75 ml milk or water
• Food coloring (optional)

Instructions:

• In a large bowl, mix the flour, yeast, 50 gm sugar and salt
• In a separate bowl, whisk the warm milk, butter, egg and remaining 50 gm sugar. Pour into the dry ingredients and mix until a dough forms.
• On a floured surface, knead the dough for 5-10 minutes until smooth and elastic.
• Place in a greased bowl and cover with plastic wrap. Let it rise for 1-2 hours until it doubles in size.
• Punch down the dough and roll it out to 1 cm thickness. Use donut cutters to cut out donuts.
• In a deep pan, heat the oil to 180°C. Fry donuts for 1-2 minutes per side until golden brown. Drain on paper towels.
• In a small bowl, whisk the icing ingredients until smooth. Drizzle or dip the tops of cooled donuts into icing. Decorate with sprinkles if desired.

4. Italian Biscotti

Biscotti are hard, dry Italian cookies that are different from the regular fare, because it is baked twice. This double-baking process lends biscotti their signature hard, crunchy texture. They pair well with coffee or tea, as their hardness allows them to stand up to being dipped or soaked.

Ingredients:

• 300 gm all-purpose flour
• 150 gm sugar
• 1 tsp baking powder
• Pinch of salt
• 2 eggs
• 150 gm chopped almonds or pistachios (optional)
• Zest of 1 lemon

Instructions:

• Preheat the oven to 180°C. Line a baking sheet with parchment paper.
• In a large bowl, mix together the flour, sugar, baking powder and salt.
• In a separate bowl, whisk the eggs. Pour the eggs into the dry ingredients and mix until a dough forms. Stir in the nuts and lemon zest.
• Divide the dough in half and shape each half into a log about 25 cm long and 5 cm wide. Place on the prepared baking sheet, spacing them at least 10 cm apart.
• Bake for 25-30 minutes, until lightly golden on top.
• Allow to cool on the baking sheet for 15 minutes, then transfer to a cutting board. Using a serrated knife, slice the logs diagonally 1 cm thick.
• Return the slices to the baking sheet cut side up. Bake for 10-15 more minutes, flipping once, until dry and lightly golden.