Caramelised biscuit ice cream
Mixed with salty chunks of salted pretzels
Details >
Ingredients >
What to do >
Serves
8 – 12
Preparation time:
20 minutes
freezing time:
Over night
Ingredients
You’ll need:
Intenso Chocolate sponge:
450g Double Cream,
1 (397g) tin Condensed Milk,
300ml Caramelised Biscuit Frappe
Caramelised Biscuit Spread
Salted pretzels
What to do:
Step 1
Whip the double cream until it forms stiff peaks.
Step 2
Mix the condensed milk and Frappe together and fold it into the whipped cream.
Step 3
Pour half the mixture into a loaf tin, swirl warmed caramelised biscuit spread and crushed pretzels before pouring in the rest of the mixture.
Step 4
Finish with warmed caramelised biscuit spread on top and freeze overnight.
Top with Salted Pretzels to serve!
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