Ice cream cake with red fruit
This ice cream cake with frozen red fruit is not only stunning to serve but also incredibly delicious!
Ingredients
360 ml cold heavy cream
coconut oil
40 grams powdered sugar
1 teaspoon vanilla extract
100 grams dark chocolate
180 grams red fruit such as raspberries, blackberries, strawberries, red currants
Lisa's Choice Chocolate Butter Cookies, 1 package
Preparation
- Line a loaf pan of 23x13 cm with plastic wrap, allowing it to hang over the sides.
- In the bowl of a kitchen machine fitted with a whisk attachment, whip the heavy cream, powdered sugar, and vanilla extract at medium-high speed until stiff peaks form.
- Crumble the Chocolate Butter Cookies and melt the 100 grams of dark chocolate with a bit of coconut oil using a double boiler. Mix the crumbled cookies with the melted chocolate and spread 1/3 of this mixture onto the bottom of the baking pan. Smooth it thinly and evenly with a palette knife.
- Spread 1/3 of the whipped cream over the bottom, then distribute another 1/3 of the cookie mixture over the cream layer. Gently press. Repeat with a layer of cream and a layer of cookies. Fold the overhanging plastic wrap inward and place the cake in the freezer for at least 2 hours until completely hardened.
- Just before serving, remove the ice cream cake from the mold using the overhanging plastic.
- Decorate the cake with red fruit and chocolate pieces, and some mint leaves. Then, slice and serve the ice cream cake immediately.
Enjoy!