Cookie Ice Cream with Isigny Sainte-Mère Madagascan Vanilla Fromage Frais, butter biscuit chunks and chocolate topping

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HomeOur recipesCookie Ice Cream with Isigny Sainte-Mère Madagascan Vanilla Fromage Frais, butter biscuit chunks and chocolate topping

  • Icône représentant le temps de préparation de la recette Preparation 25 min.

Preparation

  1. Fill your ice cream moulds with Madagascan Vanilla Fromage Frais and mix in some butter biscuit chunks. Insert the ice-cream sticks then leave them in the freezer for at least 2 hours.

    To prepare the chocolate topping: melt the chocolate and the oil in a bain-marie. Let the coating cool slightly to about 25 to 30 degrees. Pour it into a tall container (such as a tall glass or a large mug).

    Take the ice creams out of the freezer and immediately dip them in the coating, then place on a sheet of greaseproof paper. Generously pour the salted butter caramel sauce over the ice creams, then scatter with the biscuit chunks. Enjoy!

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