Chocolate, Cappuccino, and Crunch Ice Cream

1 Line a rectangular mold with plastic wrap, leaving some overhang on the edges

In a bowl, beat the cream cheese with ground almonds, whisk in vanilla and whipped cream

Divide the mixture into three parts

2 Melt the dark chocolate in a water bath and let it cool

In the first part of the mixture, add the melted chocolate, melted chocolate powder, and mix well

In the second, mix in the crunch and in the third, mix in the cappuccino

3 Make a layer of biscuits at the bottom of the mold and spread with cappuccino cream

Add another layer of biscuits and chocolate cream

Finish with the remaining biscuits and crunchy cream

Cover with the overhanging plastic wrap and freeze for at least four hours

Unmold and serve immediately.