Preparation
- To make the ice cream, mix the mascarpone with the nut nougat cream, cream and vanilla extract.
- Pour the cream into the prepared silicone moulds, press in the ice cream sticks and place in the freezer for at least 5 hours, but preferably overnight.
- As a visual highlight, drizzle with warmed nut nougat cream and decorate with sprinkles before serving.
Ingredients
- 1 packet of GOLDSTEIG mascarpone
- 200 g cream
- 1 jar of nut nougat cream
- 1 tsp vanilla extract
- sugar sprinkles
- Silicone mould
- Popsicle sticks
Recipe download
