Filter
Reset
Sort ByRelevance
HoneyBooBoo
Icecakes with blueberry sorbet
Also try these delicious ice cream tarts with blueberry sorbet
Share
Tweet
Pin
Whatsapp
Print
Ingredients
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.
Blogs that might be interesting
-
30 minDessertfirm apples, slices of fresh ginger, lemon, Apple juice, Greek yoghurt, broken walnuts, fresh basil,apple compote with greek yogurt and walnuts
-
305 minDessertEggs, caster sugar white, cornstarch, vinegar, cocoa powder, Full Milk, whipped cream, vanilla sugar, espresso powder, dark chocolate,choc-meringue
-
220 minDessertsemi-skimmed milk, vanilla bean, medium oranges, water, granulated sugar, white gelatin, medium sized egg, raisins, fresh cream, long fingers, dried cranberries,step-by-step chipola pudding
-
10 minDessertdark chocolate with hazelnut, fresh strawberry, Strawberry jelly, yoghurt ice-cream,strawberry yogurt whirl
Nutrition
500Calories
Sodium0% DV0g
Fat31% DV20g
Protein10% DV5g
Carbs25% DV74g
Fiber0% DV0g
Loved it