A cold, oven-free treat that layers soft vanilla ice cream between crunchy almond-chocolate crumble on each side. It's crispy on the outside, soft and cold on the inside — perfect as a lifesaver on a hot day or when you need a quick sweet snack. It's easy to make and can be stored in the freezer for a few days' worth of stock.
🧂 Ingredients
🍽️ Servings: 9
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 1 liter (let it soften slightly) vanilla ice cream
- 250 grams whole wheat/Marie biscuits
- 100 grams roasted almonds, coarsely chopped
- 150 grams dark/milk chocolate bar, melted
- 60 grams unsalted butter, melted
- 2 tbsp brown sugar
- 1/4 tsp fine salt
- 3 tbsp chocolate sprinkles or chopped nuts for topping (optional)
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👩🍳 Instructions
- 1 Crush the whole wheat biscuits using a food processor, or place them in a plastic bag and crush with a rolling pin until you get coarse crumbs.
- 2 Mix the biscuit crumbs with the melted butter, brown sugar, and salt. Stir until the texture resembles wet sand.
- 3 Prepare an 8x8-inch (20x20 cm) square baking pan, lining it with plastic wrap or parchment paper so it's easy to remove later.
- 4 Pour half of the biscuit crumb mixture into the pan, pressing it flat and firm using the back of a spoon or a glass. Freeze for 15 minutes until firm.
- 5 Take the vanilla ice cream out of the freezer and let it sit at room temperature briefly until it softens enough to spread easily (don't let it melt completely).
- 6 Pour and spread the ice cream evenly over the firmed biscuit layer. Smooth the surface with a spatula.
- 7 Sprinkle the chopped almonds over the ice cream layer, pressing gently so they stick.
- 8 Pour the remaining biscuit crumb mixture on top, pressing it flat and firm as the top layer.
- 9 Cover the pan with plastic wrap and place it in the freezer for at least 4 hours, or until completely firm and set.
- 10 Once set, remove from the pan and cut into square pieces using a knife warmed in hot water (for clean, neat cuts).
- 11 Dip the edges of each piece into the melted chocolate, then sprinkle with chocolate sprinkles or chopped nuts as desired. Serve immediately or store back in the freezer.
💡 Tips
• Make sure the ice cream isn't too melted when spreading it — just soft enough so the layer doesn't mix with the biscuit crumbs.
• Use a knife dipped in warm water and wiped dry before cutting, so the pieces come out neat and don't fall apart.
• You can substitute the almonds with peanuts or cashews depending on your preference and budget.
• Store the finished pieces in an airtight container in the freezer; they'll keep for up to 1 week.
📊 Nutrition Facts / serving
290
Calories (kcal)
5 g
Protein
18 g
Fat
28 g
Carbs
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