by Dina Nicolaou
Ice cream sandwich is one of the tastes of our childhood that we hardly forget.
Stand by: 3-4 hours
Materials for 10 sandwiches
600 g ice cream peanut butter with caramel, DODONI
20 biscuit biscuits
300 g couverture
I remove the ice cream from the freezer and leave it for 20 minutes until it half-fills.
I straighten a square, deep saucepan or membrane bin to ensure that it protrudes sufficiently from the walls of the utensil.
I drop 50 grams of couverture into small pieces and melt it in a benn marry or in microwaves.
I lay 10 biscuits next to each other in the pan. With a large spoon I put the ice cream and wearing gloves I press it with my hands to become flat all over the surface.
I push a fork into melted chocolate and I make diagonal lines on ice cream.
I cover with the remaining biscuits by taking care of the same layout as I have placed down. Cover with the membrane and leave it in the freezer for 3-4 hours until it frosts well.
I melt the rest of the couverture in the same way as I did before.
I take the pot out of the refrigerator and with the help of the membrane I take the sweet on the kitchen counter.
I stick a tray with non-stick paper.
With a big knife, I cut into square pieces, between the biscuits.
I get a sandwich I dump it instantly into chocolate and place it in the tray with the non-stick paper.
I continue the same procedure with the remaining sandwiches and put the tray in the freezer for 15 minutes.
I serve the sandwich immediately.