Bottom of cupcakes
  • 240 g of gingerbread, digestive or other cookies you like (gingerbread gives the taste buds a nice spice effect, even in the middle of summer!)
  • 100 g butter


  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.