John Myers
Ingredients for 1 servings:
- 400 ml whipped cream
- 150 g condensed milk, sweetened
- 150g Nutella
- 24 butter biscuits
Instructions
Working time approx. 15 minutes; Rest time approx. 5 hours; Cooking/baking time approx. 2 hours; Total time approx. 7 hours 15 minutes
The day before, boil the unopened can of sweetened condensed milk in a gently simmering water bath for about 2 hours. During this time, the condensed milk will develop into a caramel. Then let the closed can cool. Foam the cold whipped cream in a mixing bowl. Mix the caramel with Nutella in a separate bowl and stir into the whipped cream with a hand mixer until a smooth cream forms. On a rectangular cake plate, set a baking frame (28 x 25 cm) to the appropriate size and line it with plastic wrap. Top with half of the butter cookies. Carefully spread the entire cream over the cookie layer and smooth it down. Place the remaining cookies on top of the cream, parallel to the bottom layer. Cover the cake plate with plastic wrap and place it horizontally in the freezer to freeze for about 4-5 hours. To serve, cut the ice cream into 12 portions.
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