Start by crumbling the cookies into a bowl while melting the Naturli’ Organic Vegan Block in a pot. After that leave it until it has room temperature before mixing it together with the cookie crumble. Press it into a cake pan of about 20 cm, lined with baking paper.
Meanwhile, let the ice cream defrost a little and then divided the ice cream into 3 layers.
Place these layers on top of the cookie crumble and put the ice cream cake back in the freezer to set.
To conclude, serve the cake with a cone on the top that has been dipped in vegan chocolate and filled with the fresh raspberries. As a result, the berries spilling out will add a little bit of entertainment when the guests cut the cake!