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SkeezicksDuke
Herb nut iceberg
Iceberg, spice, chocolate and cinnamon ice cream
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Ingredients
Directions
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Allow the ice to thaw outside the freezer until it is scoopable.
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Cover a 1 liter bowl with cling film and let the foil hang well over the edge.
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Cut the gingerbread into thin slices of ½ cm and cover the bowl with it.
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Make sure the cake does not overlap and keep enough behind to cover the top later.
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Chop the spice nuts into coarse pieces and the dark chocolate into small pieces.
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Stir in the clove crumbs, chocolate pieces and cinnamon through the ice.
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Spoon the ice on the gingerbread into the bowl, cover with the rest of the gingerbread and cling film. Put in the freezer for at least 4 hours.
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Remove the bowl from the freezer and let stand for 5 minutes. Deposit the mountain on a board and remove the foil.
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Meanwhile, put a pan with a layer of water on the fire. Chop the white chocolate coarsely, put in a bowl and hang the bowl in the pan.
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Make sure that the bowl does not touch the water and let the chocolate melt (au bain-marie).
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Pour the chocolate over the mountain. Decorate with the cloves and smarties.
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Nutrition
620Calories
Sodium15% DV360mg
Fat37% DV24g
Protein14% DV7g
Carbs31% DV92g
Fiber16% DV4g
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