piątek, 10 lipca 2026

Cherry and Almond Ice Cream Cake



Ingredients
Almonds 80g
Vanilla Ice Cream 1500g
Cherries 450g
Water 1/3 cup
Chocolate Cookies 250g
Butter 50g
Sliced Almonds 20g

Let the ice cream defrost. Crush the cherries and place them in a saucepan with water.
Bring to a boil and simmer for about 12 minutes over medium heat. Let cool. Blend the cookies in a food processor until finely crumbled and mix with melted butter.

Grease a cake pan with butter and line it with parchment paper. Press the cookie crumbs into the bottom of the pan. Spoon the ice cream on top, add 3/4 of the cherries and the almonds, and mix everything together with a spoon. Cover the mold with plastic wrap and place in the freezer for 2 hours.

Then remove the plastic wrap and arrange the remaining cherries on top. Place back in the freezer overnight. Remove from the freezer 10 minutes before serving. Garnish with slivered almonds and serve.

Enjoy!
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