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Chocolate novelties 
Ingredients:
For the crumble:
- 30 g all-purpose flour
- 25 g brown sugar
- 1/4 teaspoon ground cinnamon
- 30 g unsalted butter, melted
For ice cream:
- 480 ml sweet cream
- 400 g full-fat sweetened condensed milk
- 1 teaspoon BAM vanilla paste
Ingredients:
- 30 g all-purpose flour
- 25 g brown sugar
- 1/4 teaspoon ground cinnamon
- 30 g unsalted butter, melted
- 480 ml sweet cream
- 400 g full-fat sweetened condensed milk
- 1 teaspoon BAM vanilla paste
Instructions:
1
Prepare the grits. Mix the flour, brown sugar and cinnamon with a fork. Add the melted butter and stir until the mixture turns into breadcrumbs.
2
Prepare the ice cream. In a large bowl, using a hand mixer or stand mixer fitted with the whisk attachment, whip the cream on medium to high speed until stiff peaks form, about 4 minutes. Add the sweetened condensed milk and BAM vanilla paste, then continue beating on low speed until the ingredients are combined. Stir in the crumbs with a large spoon or spatula. Finally, gently fold in the BAM blueberry topping.
3
Place the ice cream mixture in a container or bowl suitable for deep freezing. Cover tightly and freeze for at least 6 hours.
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