Gingerbread Chocolate Ice Cream
- Total Time: 10 min + 4 h freezing
- Yield: 8 portions 1x
Ingredients
Scale
For the ice cream:
- 4 dl whipping cream (1 ½ cup + 3 tbsp)
- 1 dl condenced milk (¼ cup + 3 tbsp)
- 4 tbsp cocoa powder
- 1/2 dl finely chopped dark chocolate (3 tbsp + 1 tsp)
- 1 dl crushed gingerbread cookies (¼ cup + 3 tbsp)
For the decoration:
- 3 gingerbread cookies
- Chopped dark chocolate
Instructions
1. Line a tin with baking paper.
2. Whip the cream and fold in the condenced milk, cocoa bowder, chopped chocolate and the gingerbread cookie crush.
3. Pour the ice cream into the tin and decorate with gingerbread cookies and chocolate. Freeze for at least four hours.