Ice Cream Cake
recipe

A delightful ice cream cake perfect for dance season celebrations or any festive occasion. Preparation time is quick, but the cake requires freezing time.
Preparation Time: 20 minutes + freezing
Serving Size: 8-10 servings

Ingredients:

- 1 liter vanilla ice cream
- 200 g licorice (e.g., salty licorice or licorice powder)
- 2 dl heavy cream
- 1 dl sugar
- 1 tsp vanilla sugar
- Caramel sauce (for decoration)

Instructions:

1. Let the vanilla ice cream sit at room temperature for about 10 minutes to soften.
2. Crush the licorice into small pieces.
3. Whip the heavy cream, sugar, and vanilla sugar until stiff peaks form.
4. Gently fold the softened ice cream into the whipped cream mixture.
5. Add the crushed licorice to the mixture and stir until well combined.
6. Pour the mixture into a greased cake pan and smooth the top.
7. Cover the cake with plastic wrap and place it in the freezer for at least 4 hours or overnight.
8. Before serving, remove the cake from the freezer and let it thaw for about 10 minutes.
9. Drizzle with caramel sauce and serve.
Nutritional Information (per serving, approx. 100g):
- Energy: 250 kcal
- Protein: 3 g
- Carbohydrates: 30 g
- Fat: 14 g
- Sugar: 20 g

Reviews: 4.12 (4564 reviews) ★★★★★ share