Tart with chocolate ice cream and whipped cream

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Cool and enjoyable

Execute the recipe easily and simply…

Spread the crumbled cookies on the bottom of a medium-sized baking tray. Spread 2 cups of ice cream on top of the cookies. Pour over 2 tablespoons of chocolate syrup, and sprinkle with 2 tablespoons of pieces of caramel.
Spread the remaining ice cream over the caramel pieces. Freeze for 8 hours in the freezer.

Remove from the freezer and spread the whipped cream and pour over 2 tablespoons of syrup.
Sprinkle with the remaining 2 tablespoons pieces of caramel and freeze in the freezer.

For chocolate ice cream
Beat the icing sugar with the sour cream in the mixing bowl on the strong ladder until it becomes a tight whipped cream.
Then add the two milks together and continue beating for another 3 minutes. Then add the merenda and beat for another minute.

Place the ice cream in a bowl and place the chopped couverture.
Leave the mixture in the freezer for 6-8 hours and your ice cream is ready.

If you have an ice cream machine, pour the mixture into the ice cream machine bucket and follow the manufacturer's instructions. Then place a film on top of the ice cream and freeze in the freezer for 2 hours.

For the whipped cream
Leave the sour cream and the bowl where the whipped cream will be beaten for a quarter in the freezer.

Beat the cream with a mixer on high speed for two minutes and when it starts to coagulate, sprinkle the icing on top, continuing to beat. Stop as soon as it thickens so that the whipped cream does not cut.


For 6-8 people

For the tart
4 cups low-fat soft chocolate ice cream
1 pack of 180 gram cookies of your choice
1/4 cup chocolate syrup
1/4 cup caramel pieces
2 cups whipped cream ready

For chocolate ice cream
1 packet of sweetened condensed milk
1/2 pack of milk pasteurized with fat
8 tablespoons merenda
1 cup, chop finely
1 package of cream with 250 grams of fat
1/2 cup powdered sugar

For the whipped cream
Half a kilo of sour cream
30 grams of powdered sugar