Biscotti-ice cream with almonds

Biscotti-ice cream with almonds

Ingredients

  • ½ l vanilla ice cream
  • 14 amaretti biscuits
  • 1 tin apricots in syrup
  • 35 g almonds, coarsely chopped

Preparation

Take the ice cream out of the freezer and allow to soften slightly.

Break 10 biscotti biscuits into small pieces, keeping the other 4 separate.

Mix the broken biscuits and the almonds thoroughly in the ice cream.

Place the ice cream mixture into a closed container and replace in the freezer, allowing it to freeze for at least 1 hour.

Process the apricots and syrup in a blender until it becomes homogenous.

Serve a scoop of ice cream in a coupe glass, serving the puréed apricots either with it or separately.

Garnish with an amaretti biscuit.

Nutritions

  • Kcal
  • 485
  • 24 %
  • Protein
  • 7 g
  • 14 %
  • Fats
  • 21 g
  • 30 %
  • Sat. fat
  • 11 g
  • 55 %
  • Carbs
  • 68 g
  • 25 %

Necessary cookies

    Back

    Cookies for Marketing purpose

      Back

      Analysis of user behavior

        Back

        Other cookies

          Back

          Not classified Cookies

            Back

            We respect your privacy

            Our website cookies help to make your visit to our site more enjoyable. We take your preferences into account and only use the data for which you give us your consent.

            Make your selection here:

            Necessary cookies

            Cookies for Marketing purpose

            Other cookies

            Analysis of user behavior

            Not classified Cookies

            Learn more about the use of cookies in our Privacy policy. You can withdraw your consent to the use of cookies and scripts at any time here!

            Accept all cookies
            Save selection