1 package of maizena biscuits
500 ml of cream ice cream
1 cup of chopped hazelnuts
200 g of semisweet chocolate chips
1/4 cup of heavy cream without serum
Chopped chocolate for sprinkling
Mangoes and chocolate to taste for decorating (optional)
1 package of maizena biscuits
500 ml of cream ice cream
1 cup of chopped hazelnuts
200 g of semisweet chocolate chips
1/4 cup of heavy cream without serum
Chopped chocolate for sprinkling
Mangoes and chocolate to taste for decorating (optional)
In a liquidizer or food processor, grind the biscuits into a fine crumb
In a bowl, combine the crumbled biscuit, ice cream, hazelnuts, and mix well until all ingredients are incorporated
Place in a 22 cm diameter mold with a removable bottom and freeze until firm
Melt the chocolate in a bain-marie and mix with heavy cream
Allow to cool completely and place over the cake once it's set
Return to freezer for at least six hours
Unmold and sprinkle with chopped chocolate
Decorate with mangoes bathed in melted chocolate
Variety of ice cream flavors to please everyone.
