← All recipes

🍰 Raspberry Ice Cake

483 kcal · 30 min · 4 servings

Raspberry Ice Cake Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Crush the butter cookies finely in a freezer bag using a rolling pin.
  2. 2. Melt the butter in a pot over medium heat.
  3. 3. Mix the cookie crumbs with the melted butter.
  4. 4. Line a small springform pan (18 cm diameter) with baking paper.
  5. 5. Press the cookie mixture evenly into the pan.
  6. 6. Place the pan in the refrigerator for at least 30 minutes.
  7. 7. Crush the remaining cookies roughly.
  8. 8. Wash the raspberries thoroughly and remove any leaves.
  9. 9. Let the vanilla ice cream thaw for about 5 minutes.
  10. 10. Fold the crushed cookies and raspberries into the ice cream.
  11. 11. Spread the ice cream mixture over the cookie base.
  12. 12. Freeze the cake for at least 3 hours or overnight.
  13. 13. Chop the chocolate finely.
  14. 14. Bring the cream to a boil in a pot over medium heat.
  15. 15. Add the chocolate and stir until it has melted.
  16. 16. Let the chocolate ganache cool for about 15 minutes.
  17. 17. Spread the cooled ganache over the ice cake.
  18. 18. Freeze the cake deeply for another 15 minutes.
  19. 19. Carefully remove the cake from the pan.
  20. 20. Wash, dry, and pick over the remaining raspberries.
  21. 21. Decorate the cake with the raspberries.
  22. 22. Cut the cake into slices and serve immediately.

Nutrition per serving