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  • Raspberry ice cream cake

Recept time 180 min.
Recept time 10
Recept time Frying pan
Blender Blender

This beautiful ice cream cake will appeal to everyone. The white chocolate is delicious in combination with vanilla ice cream and the sweet taste of raspberries.

Ingredients

  • 500 g EAT ME raspberries
  • 250 g pistachio nuts
  • 300 g white chocolate
  • 50 ml cream
  • 2 L vanilla ice cream

Let's get to work

Preparation
  1. Puree 375 g of raspberries in a blender.
  2. Cover the bottom and sides of a cake tin with plastic wrap.
  3. Take 1/3 of the vanilla ice cream and place a layer in the cake tin. Press well using a spatula.
  4. Pour half of the pureed raspberries over the vanilla ice cream in the cake tin. Put the cake tin in the freezer for 20 minutes, until the raspberry puree is frozen.
  5. Then spread 1/3 of the vanilla ice cream on the frozen raspberry puree. Now pour the other half of the raspberry puree over the ice cream cake. Put the cake tin in the freezer again for 20 minutes.
  6. Now spread the last of the vanilla ice cream on the cake. Then put the cake in the freezer for 1.5 hours.
  7. Do not start with the white chocolate until the cake is almost ready.
  8. Melt the white chocolate and chop the pistachios into coarse pieces.
  9. Remove the ice cream cake from the cake tin and pour the white chocolate over the ice cream cake.
  10. Decorate the ice cream cake with pistachio nuts and raspberries.
Enjoy

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Read more about the used products

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