"For the filling"
500 ml of creamy ice cream
1/2 cup of finely ground pecans (50 g)
1 cup of milk (240 ml)
1 box of fine-crumb champagne biscuits (180 g)
1/2 cup of ready-to-use chocolate topping (120 ml)"
"For the filling"
500 ml of creamy ice cream
1/2 cup of finely ground pecans (50 g)
1 cup of milk (240 ml)
1 box of fine-crumb champagne biscuits (180 g)
1/2 cup of ready-to-use chocolate topping (120 ml)"
Line a 5 cm x 9 cm x 20 cm English muffin tin with plastic wrap and reserve
Prepare the filling: In a large bowl, combine the ice cream and ground pecans and mix with a wooden spoon
Refrigerate outside of the freezer
Pour milk into a shallow dish
Dip the biscuits in milk and arrange them side by side at the bottom of the muffin tin
Cover with half the ice cream mixture and drizzle with half the chocolate topping
Alternate layers and finish with a biscuit layer, then cover with film wrap
Wrap tightly and reserve in the freezer until firm (about 20 minutes)
Demold on a plate, remove plastic wrap, and serve
The yield is 325 calories per slice.
