Prestige ice cream recipe

Prestige ice cream

Ingredients:

1 cup (2 liters) of chocolate flavored ice cream
15 to 18 prestige chocolate bars
1 removable bottom mold (I used a 20cm mold)
(the exact amount of prestige will depend on the size of your shape)

For the filling:

1 cup desiccated coconut flakes (fresh or dried)
1 glass of coconut milk
1 can of condensed milk
1 box of cream

Directions:

Place the dry coconut in a bowl, add the coconut milk and mix well, letting it hydrate for 5 minutes.

While the coconut hydrates, make the white brigadeiro.

Take 1 can of condensed milk, 1 tablespoon of unsalted butter or margarine, to the microwave at medium power, go every 2 minutes to the point of brigadier (detaches from the bottom).

With the brigadeiro on point, add the cream and the hydrated coconut (if you used fresh coconut, add it at this point, along with the coconut milk).

Mix well and place in the fridge to cool while you assemble the ice cream.

To assemble the ice cream you will need a mold with a removable bottom, cut the chocolates in half.

Try to cut them right in half, so they are all the same size.

Arrange them standing on the side, with the 'back' of the chocolate towards the inside of the mold: place them next to each other, along the entire mold.

Chop the leftover prestige and place them at the bottom of the mold, at this time it will make your work easier if it is not too frozen, better remove the ice cream from the freezer, about 15 minutes before preparation, cover the entire mold with ice cream.

Cover with chocolate shavings or chocolate sprinkles and take to the freezer for 3/4 hours or until frozen.

Serve, 10 to 15 minutes after taking it out of the freezer, it is much tastier, served not so frozen and enjoy.