Cream Ice Cream – Rice Cake

Summary

Ingredients

• 4 cups sweet cream
• 2 sachets vanilla sugar
• 2 sachets cream stabilizer
• 1 pinch (s) salt
• 4 tablespoon rock sugar, crumbled or brittle
• 100 g cane suar or more
• 200 g chocolate sprinkles
• 7 waffles (rice cakes made from puffed rice), approx. 50 g

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Instructions

1. Put the rice cakes in a plastic bag and mash (mince). Mix the rock sugar with some chocolate sprinkles. Beat the cream with the vanilla sugar, cream stiffener, a pinch of salt and the sugar until stiff.
2. Line a springform pan with baking paper, put half of the crushed rice waffles and about half of the streusel-rock candy mixture and half of the whipped cream in the baking pan, then add the remaining waffle crumbs, streusel-rock candy mixture and whipped cream, now all with one Mix the fork together, smooth it out and sprinkle with chocolate sprinkles.
3. Now put in the freezer for 3-5 hours, approx. 20 minutes before consumption.
4. Own recipe.