ice cream cake

Ingredients for 12 servings:

• 1 liter ice cream (raspberry or strawberry ice cream)
• 50 g almonds (sticks)
• 100 g dark chocolate
• 150 g biscuits (Catuccini or butter biscuits)
• 200 g whipped cream
• 1 tbsp sugar
• 1 pack of cream stiffener
• 250 g raspberries, fresh
• 2 tbsp chocolate shavings, for decoration

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Thaw the ice cream. Line a baking dish (20 cm diameter; 1.2 l) with cling film. Smooth the ice cream evenly in the dish and place the dish in the freezer for 15 minutes. Meanwhile, toast the almond slivers in a dry pan until light brown. Roughly chop the chocolate and melt it over a pan of simmering water. Roughly grind the biscuits in a food processor or crush them in a freezer bag with a rolling pin. Mix with the almonds and chocolate. Spread the almond-chocolate mixture evenly over the ice cream and place it in the freezer for about 1/2 hour. Do not leave the cake in the freezer any longer, as this will make the base too hard. Meanwhile, whip the cream until stiff peaks form, slowly adding the sugar and cream stabilizer. Wash the raspberries and pat them dry. Turn the ice cream cake out of the dish, remove the film, and spread the cream all over the cake. Garnish with raspberries and chocolate shavings and serve immediately.