Icecake

Supplies

• 1.5 l vegan vanilla ice cream (or another flavor)
• 65 gr King Monty dark chocolate
• 8 cookies e.g. Oreo
• 60 ml coconut oil
• 60 ml maple syrup
• 2 tbsp speculoos spread
• 40 g slivered almonds
• 125 g raspberries
• Handful of pistachio nuts

Preparation method

1. Cover a 2 L cake tin with baking paper. Melt the coconut oil together with the maple syrup in a pan, add the speculoos spread and mix with a whisk to form a thick caramel sauce. Pour the sauce onto a plate and sprinkle it with the slivered almond, press the almonds a little into the caramel and place the whole in the refrigerator to harden.
2. Chop 50 g of the chocolate and set aside in a container. Chop the Oreo cookies finely and set aside in a container. Remove the vanilla ice cream from the freezer and let it sit for a while so it can thaw slightly. Remove the ice cream from the cardboard packaging by cutting part of the packaging and tearing off the cardboard and all around. So you should now have three blocks of vanilla ice cream. First cut this from bottom to top with a sharp and warm knife, and then cut the ice into slices of about 1.5 to 2.5 cm.
3. Place about 1/4 of the ice cream slices in the cake tin and press it with the rounded side of the spoon and spread so that the entire tin is covered with a smooth layer of ice cream. Sprinkle this with half of the chopped chocolate. Remove the almond caramel from the refrigerator and cut/scrape half of the plate, divide it into small pieces and spread over the chocolate. Lightly press the chocolate and almond caramel.
4. Place about 1/4 of the ice cream slices on top of the previous layer and press with the rounded side of the spoon and spread so that the entire tin is covered with a smooth layer of ice cream. Sprinkle this with the chopped Oreo cookies and press it down a bit.
5. Place about 1/4 of the ice cream slices on the previous layer and press it with the rounded side of the spoon and spread so that the entire tin is covered with a smooth layer of ice cream. Sprinkle this with the other half of the chopped chocolate and the other half of the almond caramel. Press everything down lightly.
6. Place the remaining ice cream slices on the previous layer and press with the rounded side of the spoon and spread so that the entire tin is covered with a layer of smooth ice cream. Place the vegan ice cream cake in the freezer for at least 4 hours.
7. Remove the vegan ice cream cake from the freezer and let it stand for a few minutes. Turn the cake tin upside down on a nice oblong plate so that the ice cream cake falls onto the plate. Remove the baking paper from the ice cream cake.
8. Melt the chocolate in a bain marie or in the microwave and chop the pistachio nuts. Place the raspberries on the ice cream cake, sprinkle with pistachio nuts and melted chocolate and serve in slices.