Strawberry toffee ice cream sandwich

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Clean and wash the strawberries. Soak gelatine in cold water. Cut remaining strawberries into large pieces, add sugar, puree finely and pass through a sieve. Heat 2-3 tablespoons of puree in a small pot. Squeeze the gelatine and dissolve in the warm puree.

2. 2

   Stir 1/4 of the remaining puree into the gelatine mixture and stir everything into the remaining puree. Stir in the liqueur. Put the mixture in a cool place. Crumble meringue. Cut remaining strawberries into small cubes. Put 1 wafer on a plate or a suitable plate and cover with a cake ring. Whip cream until stiff and fold into the cold, jellying puree with the strawberry cubes and meringue crumbs. Pour the strawberry cream onto the wafer in the cake ring. Place the rest of the wafer on top and press down gently. Freeze for at least 5 hours, preferably overnight.

3. 3

   Put 1 wafer on a plate or a suitable plate and cover with a cake ring. Whip cream until stiff and fold into the cold, jellying puree with the strawberry cubes and meringue crumbs. Pour the strawberry cream onto the wafer in the cake ring. Place the rest of the wafer on top and press down gently. Freeze for at least 5 hours, preferably overnight. Let the sandwich rest for about 10 minutes at room temperature, remove from the mould and cut into pieces. Caramel sauce tastes good with it

4. 4

   5 hours waiting time

Nutrition Facts

KCAL
300 kcal

CARBS
20 g

FATS
24 g

PROTEINS
2 g