John Myers
Raspberry Ice Cream Cake
The perfect raspberry ice cream cake recipe with a picture and simple step-by-step instructions.
- 1 liter Strawberry ice cream
- 250 g Ready-Made waffles
- 2 Cup (00 g each) Whipped cream
- 1 liter Vanilla icecream
- 300 g Raspberries
- Springform pan (24 cm)
- Place the finished waffles close together in a springform pan without a base. Fill the holes by cutting the waffles to fit. Spread the slightly thawed strawberry ice cream on the wafers and place in the freezer for 30 minutes.
- Whip the cream until stiff and crumble the meringues in a freezer bag. Distribute the whipped cream evenly on the strawberry ice cream and top with the meringue pieces. Put another hour in the freezer.
- Spread lightly thawed vanilla ice cream on top of the frozen cream layer. Place in the freezer for another 30 minutes.
- Beat the second cup of cream until stiff. Remove the ice cream cake from the mold with a knife. Brush the cake all around with whipped cream and decorate with fresh raspberries.
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