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🍽️ Raspberry Ice Cream Cake

380 kcal · 30 min · 4 servings

Ingredients

• 500 ml raspberry ice cream
• 500 ml vanilla ice cream
• raspberries
• blackberries

Instructions

1. 1. Cut the raspberry ice cream into large chunks.
2. 2. Beat the ice chunks until creamy using the beaters of your electric hand mixer.
3. 3. Spread the creamy raspberry ice cream mixture evenly and thickly into the ice bomb mold.
4. 4. Freeze the mold for at least one hour.
5. 5. Beat the vanilla ice cream until creamy.
6. 6. Fill the center of the mold with the vanilla ice cream mixture.
7. 7. Place the cake in the freezer, covered, until you are ready to serve it.
8. 8. Place the mold briefly in warm water.
9. 9. Invert the cake onto a plate.
10. 10. Garnish the cake with fresh berries.

Nutrition per serving

• kcal: 380
• Protein: 6 g · Fett/Fat: 18 g · Carbs: 48 g