Amaretto ice cream cake with mango

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Line the hollows of a muffin tray (for 12 pieces) with 2 paper cups each and place the tray in the freezer for approx. 20 minutes. Pour Amarettini into a freezer bag and close the bag.

2. 2

   Carefully crumble the amarettini with a rolling pin. Put 2 tablespoons of breadcrumbs aside for decoration.

3. 3

   Whip the cream until stiff. Mix the eggs with the whisk of the hand mixer, adding 1 pinch of salt, sugar and vanilla sugar. Then beat the mixture for at least 5 minutes until thick and frothy. Add the Amaretto bit by bit and continue beating for about 1 minute.

4. 4

   Fold in 2 portions of cream. Fold in amarettine crumbs.

5. 5

   Spread the ice cream mixture into the paper cups. Freeze in the muffin tray for at least 4 hours, preferably overnight.

6. 6

   Peel the mango, cut the flesh off the stone and puree. Remove the ice cream cakes from the paper cups, spread them on plates and arrange with mango puree. Decorate with the remaining ama rettinibröseln.

7. 7

   Add the rest of the purée.

Nutrition Facts

KCAL
150 kcal

CARBS
16 g

FATS
8 g

PROTEINS
2 g