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Chocolate ice cream cake

Ingredients

180 g chocolate oatmeal cookies
120 g butter
5 egg yolks
1 egg
70 g powdered sugar
250 ml whipping cream
250 g natural Skyr
60 g chopped licorice chocolate
120 g melted chocolate


Preparation

Melt the butter. Crumble the cookies and mix with the melted butter.

Then pour the mixture into a springform pan lined with baking paper and press it firmly. Place in the refrigerator to allow the base to firm up.

Mix egg yolk, egg and powdered sugar. Add the skyr and mix.

Whip the cream until stiff and fold in as well. Finally, carefully fold in 100 g of melted chocolate and the chopped licorice chocolate.

Then pour the chocolate cream mixture onto the prepared base and let it cool in the freezer for at least 6 hours. After about half the time, melt the remaining chocolate and use it to decorate the ice cream cake.

Before serving, let the ice cream cake thaw a little in the refrigerator and then serve ice cold.

[Translated from here.]