Pour milk and cream into a mixing bowl.
Add dessert powder and mix briefly with a mixer (paddles) on low speed.
Then whip on high speed for about 3 min until creamy. Finally, stir in 100 g soft nut nougat cream, pour the mixture into a shallow baking dish and freeze for at least 3 hrs. To serve, pour the remaining nut nougat cream into a freezer bag and seal. Warm the nut nougat cream slightly in a bain-marie over low heat.
Cut the freezer bag at a small corner and pipe patterns onto 6 dessert plates. Portion the ice cream on top and decorate with chocolate rolls. Tip: Remove the ice cream 15 min before serving and let it thaw.
