Ingredients
- 2 litres vanilla ice cream
- 300 g chocolate chip cookies
- 70 g butter
- 250 g Lauretta sour cherry 50% filling
- fresh fruit and chocolate shavings to garnish
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Preparation
- Crush the cookies using a food processor, add melted butter and process until you get crumble.
- Take the ice cream out of the fridge to slightly defrost it. Depending on the degree of freezing, it may take from a few or more minutes.
- Line the bottom and the sides of a springform pan (app. 18-20 cm) with cling film. Press 2/3 of the cookie crumble evenly into the bottom of the pan.
- Place the ice cream in a bowl and mix with a spoon until smooth. Lay half of the ice cream over the crumble. The next layer will be Lauretta filling, lightly mixed with a fork or a stick. Repeat the layers: cookies, ice cream, filling.
- Using a stick, create a marble pattern over the top. Cover with cling film and put in a freezer for a few hours.
- Take out of the freezer before serving (app. 15 minutes).
- Garnish with fresh fruit and chocolate shavings.
