Cream Ice Cream – Rice Cake

by Editorial Staff

Summary

Prep Time	20 mins
Total Time	5 hrs 20 mins
Course	Dessert
Cuisine	European
Servings (Default: 1)

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

Instructions

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.
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.
Now put in the freezer for 3-5 hours, approx. 20 minutes before consumption.
Own recipe.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.