Ice cream – rice cake

Ingredients for 1 servings:

• 4 cups of sweet cream
• 2 bags of vanilla sugar
• 2 bags of cream stiffener
• 1 pinch of salt
• 4 tbsp rock sugar, crumbled or brittle
• 100 g cane sugar or more
• 200 g chocolate sprinkles
• 7 waffles (rice waffles made from puffed rice), approx. 50 g

Instructions

Working time approx. 20 minutes; Rest time approx. 5 hours; Total time approx. 5 hours 20 minutes

Gluten-free and egg-free

Place the rice cakes in a plastic bag and crush them. Mix the rock candy with some chocolate sprinkles. Whip the cream with vanilla sugar, cream stabilizer, a pinch of salt, and the sugar until stiff peaks form. Line a springform pan with baking paper, add half of the crushed rice cakes, about half of the rock candy sprinkles mixture, and half of the whipped cream to the pan. Then add the remaining wafer crumbs, rock candy sprinkles mixture, and whipped cream. Mix everything together with a fork, smooth it down, and sprinkle with chocolate sprinkles. Place in the freezer for a good 3-5 hours and remove from the freezer about 20 minutes before serving. My own recipe.