Crumble the cookies into a bowl while melting the Naturli’ Organic Vegan Block in a pot. Leave it until it has room temperature before mixing it together with the cookie crumble and press it into a cake pan of about 20 cm, lined with baking paper.
Let the ice cream defrost a little and then divided the ice cream into 3 layers on top of the cookie crumble in the cake pan and put the ice cream cake back in the freezer to set.
Serve the cake with a cone on the top that has been dipped in vegan chocolate and filled with the fresh raspberries. The berries spilling out will add a little bit of theatre when the guests remove it to cut the cake.