Icecakes with blueberry sorbet

Name: icecakes with blueberry sorbet
Total time: 30 min
Yield: 4
Ingredients: 500 milliliters blueberry ice cream; 1 business suit Biscuit; 150 milliliters whipped cream; 20 gram sugar

Also try these delicious ice cream tarts with blueberry sorbet

Ingredients

500 milliliters blueberry ice cream
1 business suit Biscuit

150 milliliters whipped cream
20 gram sugar

Kitchen Stuff

1 baking paper

Directions

Let the ice in the refrigerator soften in half an hour.
Meanwhile, cover the cake mold with cling film, leave overhanging at the sides.
Line the bottom and edges with biscuits. Preferably use rectangular biscuits. If necessary, cut them here and there.
Spoon half of the ice into the molds and cover this layer with biscuits.
Continue with the rest of the ice and cover it with the foil.
Put the ice-cream tarts in the freezer for at least 2 hours.
Beat the cream with the sugar until serving.
Pour the tarts on plates and brush with the whipped cream.