Maranitos Ice Cream Sandwich

Mara Alpizar
Mexican bakery offers us a wide variety of sweet bread sweet bread: conchas, cuernitos, garibaldis, panqués, and more; however, one of our favorites is the piloncillo marranito, a crunchy cookie with a great spiced flavor.So at Kiwilimón, we got creative and made this ice cream sandwich with pig cookies for dessert time, the combination of spices with vanilla ice cream is irresistible! Also, don't hesitate to dip the marranitos in atole or hot chocolate.Fun fact: It is said that the piloncillo pig, also known as chichimbré, is inspired by English muffins that arrived in Mexican lands after World War I, but instead of ginger, they were made here with cinnamon and anise.Click to see more ice cream dessert recipes!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 60 milliliters water
  • 150 grams piloncillo
  • 1/2 teaspoons star anise pod
  • 1 teaspoon cinnamon stick
  • 3 cups flour
  • 3/4 cups sugar
  • 1/2 tablespoons baking powder
  • 125 grams butter
  • 1 egg
  • 1/2 cups milk
  • vanilla ice cream
Preparation
50 mins
15 mins
Low
  • In a pot over medium heat, heat the water, piloncillo, anise, and cinnamon stick until you obtain a syrup-like consistency. Reserve.
  • Place the sifted flour, sugar, and baking powder in a mixing bowl. Add the butter and beat until you get a sandy texture.
  • Add the egg and piloncillo syrup and knead until you get a homogeneous consistency. Refrigerate the cookie dough for 30 minutes.
  • Roll out the dough on a flat surface with a little flour, cut the cookies with a pig-shaped cutter, place them on a baking sheet, and brush with milk.
  • Bake the piloncillo pig cookies at 180 °C for 15 minutes, let them cool, place vanilla ice cream on one of the cookies, cover with another pig and enjoy your ice cream sandwich.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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