Ice cream is left at room temperature to melt. Stir to avoid lumps.

Do the same with the butter. We need it as a liquid. Pour liquid butter into the ice cream. Stir carefully.

Add the cocoa and mix again.

Add the infant formula gradually and stir each time hard. Blend should get pretty thick.

If you turn the spoon, then the mass will gradually drain.

Pour mixture into silicone molds (ice or candy). Locate it in the deep freezer for 20-25 minutes (if the molds are large, the mixture needs to enlarge).

If you do not have silicone molds then add a little more formula in mixture. It turns the dough more dense, so that you can shape it by hands. Make small balls, roll them into infant formula, or cocoa, or coconut. Put on the foil (to prevent sticking) and put in the refrigerator (not in the deep freezer, it’s important). Freeze the balls for 40 minutes.

Before serving dessert, remove from the refrigerator and allow 10 minutes at room temperature. Then the candy will be more gentle and easier to bite into.