Raspberry Ice Cream Cake

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Raspberry Ice Cream Cake
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Health Score:
4,2 / 10
Difficulty:
easy
Difficulty
Preparation:
1 hr 30 min.
Preparation

Ingredients

for
10
Ingredients
1 Raspberry ice cream
50 grams Almond slivers
100 grams Dark chocolate
150 grams Italian almond cookie
200 grams Whipped cream
1 tablespoon sugar
1 packet whipped cream stabilizer
Raspberries 50 grams (approximately 2 ounces)
Currants 50 grams (approximately 2 ounces)
4 tablespoons Chocolate curl (for decoration)
How healthy are the main ingredients?
Whipped creamsugarRaspberryCurrant

Preparation steps

1.

Line a pan of 20 cm (approximately 8 inch) diameter and 1 liter (approximately 34 ounces) volume with plastic wrap. Add the defrosted ice cream, smooth, and put in the freezer for 15 minutes. Melt chocolate over a warm water bath. Fry the almonds in a dry frying pan. Crush the cookies, and mix with the almonds and chocolate.

2.

Spread the mixture onto the ice cream, put in the freezer for 30 minute. Beat the cream with the sugar until stiff. Clean the raspberries. Flip the ice cream cake over onto a large plate, remove the plastic wrap, cover the cake with the whipped cream and decorate. Garnish with the frozen berries and chocolate shavings.