Big White Rabbit Crispy Ice Cream

1. Mix 10 pieces of white rabbit milk candy and 85g of milk over low heat until cooked into a milk candy sauce.

Mix 2.125g light cream with 8g sugar until slightly textured.

3. Pour in the milk sugar sauce and mix well, then refrigerate it in a mold for at least four hours.

4. Melt 80g of chocolate and 15g of coconut oil in water.

5. Wrap a layer of chocolate and let it freeze slightly.

6. Finished product drawings.