Ice Cream Cake

Blend the mixture: Put the mixture back into the blender and blend for about 5 minutes until you have a smooth, airy mixture.

Freeze: Pour the mixture into a mold or pudding mold and place in the freezer. Chill for at least 4 hours or until completely firm.

2. Prepare the chocolate:

Cooking the chocolate: In a small saucepan, mix the 3 tablespoons of chocolate powder with the 100 ml of milk.

Making the chocolate sauce: Bring the mixture to a medium heat and stir constantly until the chocolate dissolves and forms a thick sauce. When it begins to boil, remove from heat.

3. Assemble and serve: