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3 scoops vanilla ice-cream
10 ml ground cinnamon
300 g LANCEWOOD® Double Cream Vanilla Yoghurt
Whipped cream, crushed tennis or coconut biscuits and cinnamon sticks.
Add the ice-cream, cinnamon and yoghurt to a blender. Blend until smooth and creamy. Pour into two serving glasses and serve with your choice of topping.
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