White ice cream cake

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.