Fruity ice cream cake with a filling of wild berries and rum
Last Updated on
Baking & Desserts Ice cream CakeFruity ice cream cake with a filling of wild berries and rum
May’s then still be an ice cream? This überaus tempting offer is rarely refused, especially not when it is such a köstliches dessert: Our fruity ice cream cake combines cream, white chocolate, wild berries and a shot of rum in a unique way – so easy you can make an ice cream cake yourself.
Servings: 8
Preparation time: 40 Min
Cooking time: 5 Min
Total time: 45 Min
Cooking time: 8 Std 30 Min
Difficulty: easy
For this you will need:
For the ice cream:
400 g whipped cream 200 g finely chopped white chocolate or couvertüre 100 g fresh wild berries
For the filling:
650 g wild berries 1 shot rum
In addition:
fresh berries and mint to decorate
How it works:
1. Boil the cream and then melt the white chocolate in it. Let the mass cool down for about 30 minutes and then whip it again. Chop the wild berries coarsely and fold them into the whipped chocolate cream. Pour 3/4 of the mixture into a large bowl. Press a smaller bowl in the middle, form a hollow and freeze for 6 hours; save the remaining chocolate cream for later.
2. Püriere for the Füllung first 600 g wild berries with some rum. Mix half of the sauce with the rest of the berries and put the rest of the sauce aside.
Hole the ice cream from the freezer and remove the small bowl. Pour the ice cream with the whole berries into the bowl.
3. Now spread the remaining chocolate cream over the ice cream and smooth it down. Then put the ice cream cake for 2 hours in the freezer. Stamp the ice cream cake, remove the shell and finally decorate it with the set aside sauce, a few fresh berries and some mint.
This fruity ice cream cake with wild berries and rum is not only a feast for the eyes, but also a unique treat in terms of taste – no one can resist such a delicious dessert.
You prefer to eat ice cream on a stick? No problem! Here’s how to make the famous Mexican paletas on a stick.
