Poffertjes ice cream cake

Let the 2 types of ice slightly soften.

Line the bottom of the spring form with baking paper. Scoop bread rolls from the ice.

Divide the bread roll ice cream and the small pancakes irregularly over the spring form. Stack them high in the shape of a tower.

Put the spring form in the freezer until use. Beat the whipped cream until stiff.

Hang a bowl with the chocolate into pieces in a slightly larger pan with boiling water. Make sure the bowl does not touch the water. Let the pieces melt (au bain-marie).

Remove the spring from the freezer and remove the ring from the spring form. Carefully place the ice cream cake on a plate with the help of the baking paper. Remove the baking paper.

Drizzle the ice-cream cake with the melted chocolate. Garnish with the whipped cream and chococrisps. Serve immediately.