Ice cream cake

Ingredients for 1 servings:

• 250 g coconut oil, e.g. Palmin
• 100 g chocolate, e.g. milk or dark chocolate
• 500 ml whole milk
• 2 packs of cream stiffener
• 2 eggs
• 2 tbsp sugar
• 1 cake base
• 1 can mandarin(s), approx. 175 g or peaches, approx. 400 g each
• Chocolate sprinkles for garnishing

Instructions

Working time approx. 20 minutes; Rest period approx. 1 day; Total time approx. 1 day 20 minutes

for a 26cm cake base

In a saucepan, dissolve the coconut oil and chocolate in the whole milk. Add the cream stabilizer, but do not let it boil. Once the chocolate has melted, remove the pan from the heat. Add the eggs and sugar to the chocolate milk. Mix with a hand blender for 5 to 7 minutes. Then refrigerate overnight; do not freeze. The mixture will thicken slightly in the refrigerator thanks to the cream stabilizer. The next day, beat with a hand mixer until a firm mixture forms. Spread the fruit, e.g., mandarins, strawberries, or peaches, depending on your preference, on the cake base. Place a cake ring (or a springform pan) around the cake base and spread the mixture over the fruit. Decorate with chocolate sprinkles or similar. Refrigerate until ready to serve.