Raspberry ice cream cake recipe

Get the finished cake out of the freezer 15 minutes before serving. This way, the ice cream will have time to melt a little, and the berries will better reveal their flavor.

Ingredients

• Shortbread cookies 400 g
• utter 170 g
• Raspberries/Oranges grated with sugar 300 g
• Ice Cream 750 g
• Fresh or frozen berries for decoration
• Vanilla sugar 2 g

Directions

1. Grind cookies, mix them with softened butter and place them in a baking mold with high removable sides.
2. Put ice cream in a deep bowl and leave it for 10-15 minutes at room temperature.
3. Add Raspberries/Oranges grated with sugar to ice cream and mix them with a blender. Put the mixture in the refrigerator to set for half an hour.
4. Spread the mixture on a cookie cake, and level the surface. Put it in the freezer for final freezing.
5. Remove the cake from the mold and decorate it with whole berries, either fresh or frozen.
6. Get yourself a piece and enjoy!