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Melanie Greer
Crispy ice cream voucher of cinnamon ice cream and lindor chocolate
Ice-creams made of cinnamon ice cream and chocolate with a crunchy exterior of pecans and gingerbread.
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Ingredients
Directions
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Heat a skillet without oil or butter and toast the pecans for 5 minutes. Remove from the pan and allow to cool slightly.
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Finely chop the chilled and pecan nuts and put in a deep plate.
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Spoon the cinnamon ice cream with a soup spoon 10 small balls.
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Push a lindor chocolate ball in the middle and quickly form the ice evenly around the chocolate to a bread roll size of a golf ball.
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Roll quickly through the nut-crumble cup crumbs and place in a tray or dish covered with parchment paper.
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Make the rest of the bread roll and put in the freezer for at least 1 hour.
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Nutrition
210Calories
Sodium2% DV40mg
Fat23% DV15g
Protein6% DV3g
Carbs5% DV15g
Fiber4% DV1g
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