Sweet But Not Greasy Ice Cream Cake
1.
Prepare ingredients
2.
Roll the biscuits
3.
Butter melts in water
4.
Pour the butter into the biscuits and stir evenly
5.
Pour into an 8-inch cake mold, compact and flatten, and freeze in the refrigerator
6.
Pour milk, sugar, and egg yolk into a bowl
7.
Put water in a pot and heat on low heat, stirring constantly (to prevent the egg yolk from becoming flocculent when cooked)
8.
Put the chocolate in the custard, stir constantly to melt and let cool for later use
9.
Put in the sieved cocoa powder and mix well
10.
Whip the whipped cream until there is an upright pattern
11.
Take one third of the whipped cream into the chocolate paste and mix well
12.
Pour the chocolate paste into the whipped cream and mix well
13.
Add diced mango
14.
Pour the chocolate paste into the mold with the bottom of the biscuit to shake out the bubbles
15.
Put it in the refrigerator and freeze for 5 hours, until it freezes hard
16.
With fruit, it tastes better
17.
Pay attention to WeChat public account: Smart Food Reply "Ice Cream Cake" View this food video tutorial
Tips:
Pay attention to WeChat public account: Smart Food Reply "Ice Cream Cake" View this food video tutorial
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