White ice cream cake

Name: white ice cream cake
Total time: 20 min
Yield: 6
Ingredients: 1.5 liter whipped cream ice cream; 1.5 liter vanilla ice cream; 100 gram macaroon; 100 gram almond cantuccini; 200 milliliters whipped cream; 2 tablespoon white caster sugar; 2 tablespoon powdered sugar; sixlets shimmer silver; 40 gram White chocolate

Ingredients

1.5 liter whipped cream ice cream
1.5 liter vanilla ice cream
100 gram macaroon
100 gram almond cantuccini
200 milliliters whipped cream

2 tablespoon white caster sugar
2 tablespoon powdered sugar
Sixlets shimmer silver
40 gram White chocolate

Directions

Let the ice slightly soften. Fill the shape with half of the ice. Press and smooth with the back of a hot spoon.
Spread a layer of cookie crumb over the ice, leaving half a centimeter at the edge. Fill the shape with the rest of the ice.
Put the cake in the freezer (can be a day in advance).
Beat the cream with the sugar until stiff. Dip the shape of the ice cake a few seconds in hot water and turn the cake on a scale.
Do not brush the outside of the cake too smoothly with whipped cream.
Garnish with silver garnish and chocolate curls.