It is known that in hot weather, one has little desire to turn on the oven and bake a cake. But what to do if the desire for a homemade cake is just irresistible?
We propose the recipe for Ice Cream Cake, made with Cream Ice Cream by Gelatolibre, Frolle No. 2 by Pintaudi and Succobene Blueberry by Achillea: a fresh and fruity creation, a perfect mix of flavors. The result will be a fresh, light cake, pleasant to enjoy during a hot summer day, alone or in the company of friends.
Here is the recipe for you!
250g of Frolle No. 2 by Pintaudi
110g butter
750g of Cream ice cream by Gelatolibre
125 ml of Succobene Blueberry by Achillea
2 tablespoons of raspberry pulp
1 tablespoon granulated sugar
2 sheets of gelatin
Fresh raspberries
Fresh blueberries
Mix the cookies and then add the melted butter. Spread the cookie preparation inside the buttered container. Put everything 30 minutes in the refrigerator.
Shake and pour the ice cream mixture from the brick into the ice cream maker. Start production by setting (depending on the model of the ice cream maker you are using) the processing time until the desired consistency is achieved. Pour the mixture into the mold and refrigerate.
Add the gelatin sheets to a bowl with cold water for 5-10 minutes, then boil the blueberry juice with raspberry pulp and sugar. Then with the heat off, add the gelatin sheets and allow the mixture to cool. Once cooled, pour the mixture over the ice cream cake and then refrigerate again.
Finally, serve a slice of ice cream cake with a few blueberries and raspberries for a really chic dish!
The extra tip? There you have it: for an impressive finish, accompany the ice cream cake with a good wine such as Corona Grande 2017 by Benvenuti, or-for those who like a more intense finish-with a liqueur: we suggest Carlo Gargiulo's Limoncello.
