Ice cream cookies: quick and easy to make, perfect for a kid’s break!

INGREDIENTS
500 mL (2.1 cups) whipped cream
300 mL (1 cup) condensed milk
300g (3 cups) Petit Beurre
150 g (1.5 cups) melted dark chocolate
Chopped hazelnuts

METHOD
Whip the whipped cream and add the condensed milk, continue to whip the ingredients until you have a fine, smooth cream.
Arrange a row of cookies on the pan, lined with aluminum foil, and put a thick layer of cream on the cookies, then put another layer of cookies on top.
Leave in the refrigerator for 2 hours.