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Cookie Dough Ice cream


Ice cream base 1.000 gr
Delipaste Nonna FABBRI 55 gr
Milk 3,5% ELLE & VIRE 50 gr


Mix all the ingredients together and freeze in the icecream machine.


For the crumble with Cake Base Plain DAWN:

Cake Base Plain DAWN 1.000 gr
Butter Bretagne 82% CANDIA 400 gr


Mix the two ingredients and spread the mixture on a baking tray, lined with non-stick baking paper. Bake in fan oven at 160-170ºC for about 8 minutes.

Allow the crumble to cool down before use.

Decoration:  With Variegato Nutty Cereal White FABBRI & Crumble (ready, as described above).

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