Popper: yoghurt ice cream with gingerbread 2-4 yrs

Name: popper: yoghurt ice cream with gingerbread 2-4 yrs
Cook time: 30 min
Total time: 390 min
Yield: 4
Cuisine: Dutch
Ingredients: 200 ml fresh cream; 75 g fine cristalsugar; 200 ml vanilla yogurt; 4 spiced Bisquit

The gingerbread layer makes this yoghurt treat tasty Dutch and extra fun for children.

Ingredients

Kitchen Stuff

1 rectangular freezer tray or cake mold (1 liter)

Directions

Beat the whipped cream in a bowl. Scoop the sugar and yogurt through.
Crumble the gingerbread cookies into a fine crumb with a rolling pin. Sprinkle over the bottom of the mold. Spoon the yogurt mixture on it.
Cover the yogurt mixture with a lid or cling film and freeze in the freezer in 6 hours.
Take the ice cream 10 minutes before serving from the freezer. Hold the bottom of the mold briefly in hot water and turn the ice cream on a scale.
Cut the ice into slices and spread over 4 plates.