1 package of morena biscuit (200 g)
6 tablespoons of Nutella® hazelnut spread with chocolate (Nutella®)
500 ml of peppermint ice cream
Accessories
10 molds of 6 cm diameter by 4 cm height with removable rim
1 package of morena biscuit (200 g)
6 tablespoons of Nutella® hazelnut spread with chocolate (Nutella®)
500 ml of peppermint ice cream
Accessories
10 molds of 6 cm diameter by 4 cm height with removable rim
In a blender, grind the biscuit into a flour
Put it in a bowl and mix with the hazelnut spread at forming a familiar farofa
Use the farofa to line the bottom and sides of the molds
Press firmly and, if necessary, moisten your fingers with water to help the farofa adhere well to the mold
With the help of a spoon, blend the ice cream to slightly soften it
Fill the molds completely with the ice cream and gently tap to remove any air pockets
Place in the freezer until set
To freeze
Cover the molds with cling film, pressing lightly on the ice cream to prevent air bubbles from forming
Return to the freezer
When serving, decorate with chocolate shavings and mint leaves
Serve still frozen.
