Ice cream cake

Ice cream cake
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Ice cream cake

Pax: 8 servings

INGREDIENTS

  • 300 ml whipping cream
  • 180 g of frozen raspberries
  • 400 g of condensed milk
  • 2 slices of cake

 

PREPARATION

In a bowl beat the cream until firm consistency. Add condensed milk and raspberries. Book

  • (Heavy whipping cream) cream should be refrigerated for at least 6 hours before churning, for consistency when riding.
  • Raspberries can substitute for blackberries, chopped strawberries, blueberries, peaches or other similar by the same amount. Avoid adding easy oxidation or citrus fruit.

Cover a rectangular mould with plastic paper towel. Add a layer of ice cream, a layer of cake. Repeat process until you get 5 layers in total. Cover with plastic wrap and freeze for 6 hours. Cut and serve.

  • Mould should be covered with plastic paper towel (film) to avoid that you disarm the unmold.
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