Biscotti-ice cream with almonds
- ½ l vanilla ice cream
- 14 amaretti biscuits
- 1 tin apricots in syrup
- 35 g almonds, coarsely chopped
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.
- 24 %
- 7 g
- 14 %
- 21 g
- 30 %
- Sat. fat
- 11 g
- 55 %
- 68 g
- 25 %