Start with the filling, mixing the Greek yoghurt, coconut flour and then the pistachio cream.
Line an oven dish with the small one and arrange the dry biscuits lightly soaked in milk.
Add the filling, levelling the entire surface well, and top with the remaining milk-soaked biscuits.
Seal everything with foil and leave in the freezer for at least 30-40 minutes.
Once the time has elapsed, simply cut out the ice-cream biscuits with a knife and enjoy.
0 servings