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Before starting this Chocolate & Almond Ice Cream Bars recipe, make sure you have organised all the necessary ingredients.
For this recipe, you will need a silicone ice cream bar mould. Fill each cavity with the ice cream of your choice.
Insert one wooden stick (supplied with the ice cream mould) in the appropriate slots.
Even the surface with a metallic spatula.
Place in the freezer for a few hours. The ice cream should be set.
A few hours later, remove from the freezer.
Gently remove the bars from the mould.
Reserve in the freezer.
In a bain-marie, melt the milk chocolate pistoles. When melted, add the chopped almonds. almonds have been roasted beforehand.)
When the melted chocolate is at room temperature, dip the ice cream bars one by one.
Make sure the whole bar is immersed, up to the base of the wooden stick. Let the chocolate excess drip off.
Place the ice cream bars on a sheet of greaseproof paper and set aside until set.
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