Cookie Ice Cream with Isigny Sainte-Mère Madagascan Vanilla Fromage Frais, butter biscuit chunks and chocolate topping
- 250 g Isigny Sainte-Mère Pear Fromage Frais
- 500 g pistachios with no added salt
- 150 g sugar
- 80 g water
- 1 yoghurt
- A pinch of fleur de sel
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!