In a small saucepan, melt 3 Carambars over low heat with 10 cl of milk. Stir until you get a syrup, and let it cool.
During this time, we crush with a fork in a salad bowl 4 fresh squares of cheese (there are 0% for a light version). When our syrup has cooled, we add it and mix it with the cheese until you get a homogeneous paste.
Finally, we distribute our preparation in jars of empty Petits-suisses, then we plant a wooden popsicle stick (or, if we don't have one, a small spoon). They are then placed in the freezer for a good 3 hours, then eaten like ice cream...
And nothing prevents you from being creative:you can try making syrups with other sweets:Tagada strawberries, liquorice, Stroumpfs, etc. No limits!
