Raspberry ice cream cake

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Brush a box form (11 x 25 cm; 1.25 litre capacity) with oil, line it with baking paper and place it in the freezer.

2. 2

   Let the strawberry ice cream thaw for about 15 minutes. Sort the raspberries. Crush about half of the raspberries and icing sugar with a fork. Put the strawberry ice cream into a mixing bowl and stir until soft with the dough hooks of the hand mixer.

3. 3

   Stir in crushed raspberries. Pour ice into the box mould, smooth it down and freeze for about 2 hours.

4. 4

   Stir the jam until smooth and spread on the strawberry ice cream. Freeze for about 1 hour. Let vanilla ice cream thaw for about 15 minutes. Pour vanilla ice cream into a bowl and stir until soft using the dough hooks. Pour onto the jam and smooth it down.

5. 5

   Cut the sponge cake into a rectangle of about 11 x 25 cm and place it on the vanilla ice cream. Freeze for about 3 hours. Use the remaining sponge cake for other purposes.

6. 6

   Select the strawberries and blueberries, wash and drain well. Clean and chop the strawberries. Turn out the ice-cream cake from the mould, place it on a plate, remove the baking paper and decorate the ice-cream cake with strawberries, raspberries and blueberries.

7. 7

   Crumble cookies and spread them on top.

Nutrition Facts

KCAL
280 kcal

CARBS
49 g

FATS
7 g

PROTEINS
4 g