Filter
Reset
Sort ByRelevance
Jewelz~is~cookin
Ice cream cake with raspberries and coconut
Ice cream cake with vegan ice cream, coconut chips and homemade fruit sauce.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
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.
Blogs that might be interesting
-
55 minDessertself-raising flour, white caster sugar, vanilla sugar, egg, butter, buttermilk, cranberries,cranberry muffins
-
220 minDessertfarmer's cake, Orange Marmelade, cognac, orange, sugar, vanilla bean, egg yolk, cornstarch, whipped cream, hazelnut,English Christmas trifle
-
45 minDessertcream butter puff pastry, Elstar apple, orange-ginger marmalade, granulated sugar, cinnamon, medium sized egg,apple turnovers with orange marmalade
-
30 minSnackwhipped cream ice cream, cranberry compote, cinnamon powder, orange, dried cranberries, kletskop, white marzipan, walnut, White chocolate,marzipan bonbons with walnuts and cranberry ice cream
Nutrition
215Calories
Sodium18% DV440mg
Fat5% DV3g
Protein4% DV2g
Carbs15% DV44g
Fiber8% DV2g
Loved it