Ice cream cake with raspberries and coconut

Name: ice cream cake with raspberries and coconut
Cook time: 20 min
Total time: 380 min
Yield: 10
Ingredients: 250 g freezer boxful of summer fruit; 100 g sugar; 1 liter Framboise Ecstasy; 500 ml Chococolate; 10 g coconut chips; 125 g Sweet Eve raspberry

Ice cream cake with vegan ice cream, coconut chips and homemade fruit sauce.

Ingredients

Kitchen Stuff

1 cake mold (1.5 liters)
1 baking paper

Directions

Put the summer fruit with the sugar in a saucepan and bring to the boil.
Cook gently for 10 minutes. Stir frequently. Remove from the heat and leave to cool.
In the meantime, remove the ice from the freezer and let it soften in 10 minutes.
Line the cake tin with a sheet of baking paper.
Divide half of the raspberry ice over the bottom of the mold, then divide the chocolate ice over it and then the rest of the raspberry ice cream.
Fold overhanging parchment paper over the ice and put the mold in the freezer for at least 6 hours.
Pour the ice cream cake on a nice dish and remove the baking paper.
Spoon the summer fruit sauce on the ice cream cake. Sprinkle with coconut chips and place the raspberries on top. Cut into slices at the table.