Preparation time
2 h 30 min
Servings
2 servings
Difficulty of cooking
medium
Vegetarian
No
Number of calories
0 kcal
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INGREDIENTS
powdered sugar - 1 tbsp. l.
600 g fresh raspberries
500 g cream ice cream
----------------------------STEP-BY-STEP COOKING RECIPE
Divide ice cream into 2 equal parts. Mix one part with 100 g of raspberries. Puree the remaining raspberries with powdered sugar in a blender and rub through a sieve. Beat 100 g of the resulting raspberry puree in a separate bowl with the remaining ice cream. Fill an ice cream mold halfway with ice cream with raspberries, let it harden. Then pour in the raspberry puree to 1/3 of the height of the mold and let it harden again. Fill the rest of the mold with raspberry ice cream. Stick a stick into the ice cream and place it in the refrigerator. Before serving, dip the mold with ice cream for 1 second. into hot water, pull the stick and take out the ice cream.
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