Okay, we admit it: We LOVE Nutella here at Mambeno, which is why we've made this scrumptious ice cream cake on a base of crushed coco pops. It's SO tasty. Enjoy!

Directions

1. Add coco pops to a mini chopper and finely chop.

2. Melt the butter in a pot or the microwave. Mix melted butter and finely chopped coco pops, and add to a round springform or silicone form. Press the crust into the form so it's nice, dense and even, and pop it in the freezer while you prep the rest.

3. Add whipping cream to a bowl and and whisk until fluffy and soft – but not stiff whipped cream.

4. Add Nutella, powdered sugar and vanilla sugar and whisk together carefully – it shouldn't become too stiff.

5. Pour the creme over your coco pops base. Smooth out the surface and pop the form in the freezer overnight.

6. Remove from the freezer, spread a later of Nutella on top, and sprinkle with a layer of coco pops and chopped hazelnuts. You can either put the cake back in the freezer until it's time to eat, or serve it right away. Enjoy!

Tip

Tasks for younger kids in the kitchen: Let your kids help add coco pops to the mini chopper. They can also whisk the cream with Nutella, and garnish the cake with coco pops and hazelnuts. And they can of course scrape the Nutella jar, to make sure you got it all..!