Cherry-Vanilla Ice Cream Cake with Poppy Seeds
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Difficulty:
easy
Difficulty
Preparation:
3 h. 30 min.
Preparation
Ingredients
for
6
- For the ice cream cake
- 125 grams Cherries (jarred, pitted)
- 4 centiliters Cherry brandy
- 400 grams Cherry ice cream
- 400 grams Vanilla ice cream
- 30 grams Poppy cake mix (sweetened)
- To decorate
- whipped Whipped cream
- Lemon balm
- Maraschino cherry
Preparation steps
1.
Toss the cherries with the kirsch and set aside for 1 hour to marinate. Cut the cherry ice cream into large pieces, beat until creamy then spread over the bombe mold and freeze for at least 1 hour. Beat 1/2 the vanilla ice cream until creamy, fold in the drained cherries, spread over the cherry ice cream and freeze for 1 hour.
2.
Beat the remaining vanilla ice cream until creamy with the poppy seed mixture and use to fill the middle of the bombe mold. Cover and freeze until ready to serve.
3.
To serve, briefly dip the bombe mold in warm water then invert the bombe onto a serving plate. Garnish with whipped cream, lemon balm and cherries.
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