Vanilla and coconut ice cream cake

Name: Vanilla and coconut ice cream cake
Cook time: 30 min
Total time: 30 min
Yield: 8
Ingredients: 1 pack of (1 l) Vanilla ice cream; 25 g white chocolate; 25 g Butter; 1 package (55 g) Ice cream waffles; 120 ml sweetened coconut crème; 7-10 Tbsp Juice of 1 lemon; 100 g frozen raspberries; 4 Coconut balls (approx. 10 g each); 8 thawed raspberries; baking paper

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 8

1 pack of (1 l) Vanilla ice cream
25 g white chocolate
25 g Butter
1 package (55 g) Ice cream waffles
120 ml sweetened coconut crème
7-10 Tbsp Juice of 1 lemon
100 g frozen raspberries
4 Coconut balls (approx. 10 g each)
8 thawed raspberries
baking paper

Directions

1
Let the ice cream thaw in the refrigerator for about 15 minutes. In the meantime, finely chop the chocolate. Melt butter in a pot, add chocolate and stir until smooth. Finely chop the waffles in a freezer bag with a cake roll. Mix the wafer crumbs with the fat-chocolate mixture. Spread on the bottom of a springform pan (18 cm Ø) lined with baking paper. Put in a cool place for about 10 minutes.
2
In the meantime, stir coconut cream and lemon juice until smooth. Stir vanilla ice cream until creamy, fold in the coconut cream mixture and the raspberries. Put the ice cream into the mould and smooth it down. Freeze in the freezer for 5-6 hours. Cut the coconut balls in half. Take the ice cream cake out of the mould, remove the baking paper and decorate with raspberries and the coconut ball halves