No-bake lemon ice cream cake

Ingredients for 1 servings:

• 100 g sugar-free cornflakes
• 200 g milk chocolate or dark chocolate
• 500 g quark
• 400 g whipped cream
• 2 packs of cream stiffener
• 100 g sugar
• 1 packet of vanilla sugar
• 3 organic lemons
• 6 sheets of gelatin

Instructions

Working time approx. 30 minutes; Rest time approx. 5 hours; Total time approx. 5 hours 30 minutes

with chocolate cornflakes base

For the base, melt the chocolate coating over a double boiler and then mix with the cornflakes until the cornflakes have completely absorbed the chocolate coating. Pour the chocolate cornflakes into a 20-22 cm springform pan or a baking sheet lined with a cake ring and chill. For the cream, gently whip the heavy cream with the cream stiffener until stiff and chill. Mix the quark with the sugar and vanilla sugar. Carefully fold the stiffly whipped cream into the quark. Grate the zest of one lemon and squeeze the juice of all the lemons; you should have about 120 ml, and add it to the quark mixture. Dissolve the gelatine according to the package instructions and stir it into the quark cream. Pour all of the lemon cream into the springform pan and smooth it down. If you want to make an ice cream cake, place the cake in the freezer for about 5 hours. If you just want it to be well chilled, place it in the freezer for about 2-3 hours. You can decorate the cake as you wish. This lemon cake with a crispy chocolate cornflake base is perfect for hot summer days, for example, when you want a fresh, fruity cake for a change. As an ice cream cake, it tastes almost like lemon ice cream, but it’s also delicious served well chilled.