Practical Ice Cream Charlotte

Hello Dear Friends,

Today, while digging through my work files for another job, I came across some recipes that I prepared but forgot to post. Turns out they were waiting to be found there by me for a long time :)

As a matter of fact, there are dozens of recipes waiting to be shared with you on the desktop of my computer right now, but sometimes the recipes I prepare get me so excited that I want to share them right away by throwing the others aside. Then the old ones come up to me for a moment, just like today, and do ceee ee :)

This recipe is literally a summer dessert. All you have to do is take the ingredients that suit your taste and combine them. You can also use fruit roll cakes other than cocoa hazelnuts. If you want, you can prepare a filling with red fruits such as strawberries and cherries that you cut into plain milk ice cream.

I am sure that it will be a very nice iftar dessert for the upcoming Ramadan.
Love…

Ingredients for Practical Ice Cream Charlotte Recipe

For the coating:

• 2 packages of ready-made chocolate hazelnut roll cake (1 spare)

For the Charlotte Filling:

• 1 liter of ice cream according to your taste (chocolate, milk, pistachio)
• 1 package of Chocolate Pudding

Making the Charlotte:

1. Prepare your Chocolate Pudding according to the recipe on the package and set it aside to cool.
2. Slice the roll cake 1 cm thick with a sharp knife.
3. Cover your cupola mold with cling film and place the roll cakes on its wall.
4. Cover the cake slices you have lined up with the pudding you have prepared.
5. Take the ice cream out of the refrigerator and wait 5-6 minutes.
6. Take it with an ice cream scoop and fill your cake. When it is completely full, cover it with cling film and put it back in the freezer. Rest for at least 4-5 hours.
7. Take it out of the freezer 5 minutes before serving. Slice just before serving.