100 g of meringue (store-bought or homemade)
1 cup of chopped nuts (100 g)
2 liters of chocolate ice cream
100 g of meringue (store-bought or homemade)
1 cup of chopped nuts (100 g)
2 liters of chocolate ice cream
Break the meringues coarsely with your hands and mix with the nuts in a bowl. Reserve
Let the ice cream sit at room temperature for a few minutes to soften slightly
Place a layer of ice cream in a removable-bottom pan with a capacity of 2.5 liters
Dust with the meringue and nut mixture
Alternate layers of ice cream and meringue, ending with ice cream
Cover with plastic wrap or aluminum foil and freeze for about 2 hours or until firm
Unmold when serving
327 calories per serving
Note: You can substitute the removable-bottom pan with a refractory or English muffin tin lined with parchment paper.
