1 package of cornstarch biscuits
6 tablespoons of hazelnut-chocolate spread (Nutella)
500 ml of peppermint ice cream.
Accessories:
10 molds with removable rims, 6 cm in diameter and 4 cm high
1 package of cornstarch biscuits
6 tablespoons of hazelnut-chocolate spread (Nutella)
500 ml of peppermint ice cream.
Accessories:
10 molds with removable rims, 6 cm in diameter and 4 cm high
In a blender, process the biscuit into a fine crumb
Place it in a bowl and mix with the hazelnut-chocolate spread until you get a savory paste
Use this to line the bottom and sides of the molds
Press down firmly and, if necessary, dampen your fingers with water to help the paste adhere well
With the help of a spoon, stir the ice cream to soften it slightly
Then, fill the containers completely with it
Process it briefly to remove any air
Place in the freezer and let it harden
Unmold and serve.
