Ice cream

1. Cut the cake wafers into 10 x 10 cm squares. Bring the water in the pot to a boil and place a strainer or towel on it. Steam the individual squares briefly for 1-2 minutes under the lid. Quickly pour one by one into the ice cream maker. We work quickly because they cool down very quickly and then break. It is ideal if 1 person opens the lid and the other person bottles.
2. We cook a pudding from milk, vanilla sugar and golden creams. Beat the softened vegetable fat for the fillings with condensed caramel milk until foamy and gradually add the cooled pudding spoonfuls. Let it harden and fill the ice cream cones.
3. Melt the chocolate with vegetable fat in the microwave or over steam, and dip the ice cream cones into the frosting after they have hardened.

A good tip:
We will prepare the gluten-free version from gluten-free cake wafers.