Manufacture

1. Crush cookies and mix with melted butter.
2. Mix 200 g of vanilla-flavored ice cream powder with 300 ml of cold water.
3. Put the mixture in the freezer for 20-40 minutes, then whisk with a mixer for 2-5 minutes.
4. To the whipped mixture, add the grated orange zest and chopped chocolate candy, mix gently.
5. Take cake rings (we had 7 cm in diameter), line the edges with baking paper or a cake film.
6. Put 1-2 tablespoons of gingerbread crumbs on the bottom, do not cling.
7. Put the ice cream mixture in a mold and place in the freezer for 3-4 hours, even better overnight.
8. Before serving, remove the cake ring and baking paper (on the cake film) and place on a plate.