INGREDIENTS:
12 ladyfinger biscuits;
120ml (½ cup) of milk;
70g (½ cup) of powdered milk;
70g (½ cup) of powdered sugar;
250ml (1 cup) of full-fat cream;
200g (¾ cup) of cream cheese;
250ml (1 cup) of melted chocolate;
mixed nuts for decoration.

METHOD:
1. In a large bowl whisk together cream, powdered milk and sugar. Use a mixer to whip everything up until stiff peaks form.
2. Add soft cream cheese into a whipped cream mixture and whip once more until smooth. Transfer into a piping bag.
3. Dip ladyfinger biscuits into cold milk for a second, then place on top of a piece of the plastic wrap and pipe some cream over it. Wrap tightly and freeze for 1 hour.
4. Unwrap freezed ice creams and pour melted chocolate on top. Quickly decorate with some chopped nuts until chocolate hasn’t set.

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