We put the biscuits in the bowl of the food processor and we grind them until we obtain very fine crumbs. Add the vanilla sugar and melted butter and mix a little more, until you get a composition like crumbs.

Place in a tray (23 cm in diameter) with a removable ring and press very well until you get a compact layer of biscuits.

Put it in the freezer for 30 minutes.

Meanwhile, take the ice cream out of the freezer and leave it at room temperature. For this recipe we can use any flavor from the Sandra Adagio range, we chose chocolate!

After the top has been in the freezer, pour the ice cream and put it in the freezer for a few hours, until the ice cream cake is ready.

The cake can be garnished with chopped chocolate, nuts, cream, or fruit, depending on your preference, mood or event.

Bon Appetite!