Rainbow Ice Cream Cake

Instruction

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.

Naturli’ uses cookies to provide you with the best experience. Learn more

Naturli Foods A/S uses its own cookies and cookies from third parties. Cookies are used to remember your settings, to measure the amount of visitor traffic and to show you advertisements more suited to your needs and preferences. When you click to further explore the website, you give your consent for this use of cookies. If you do not want to accept the use of cookies, then you must leave the website or block cookies using your browser. You can always withdraw your consent by blocking the use of cookies in your browser. Learn more here about the use of cookies, how you block and delete cookies, and our personal data policy.

Close