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
Print Recipe
Pin Recipe 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.
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