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Ice Cream Cake Cremio with Fruits
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40min.
6portions
For the base:
- 3 tbsp cocoa powder
- 100 g hazelnuts
- 100 g dates
- 20 g salted crackers
- 2 tsp carob flour
For the cream:
- 500 ml Cremio pastry crèmе
- 1 can condensed milk
- 400 g frozen fruit (150 g for the cream and 250 g for decoration)
- 80 g crunch (e.g., crushed nuts or caramel)
- 3 tbsp melted coconut oil (optional)
Start with the base of the ice cream cake. Place the hazelnuts, cocoa powder, carob flour, dates, and crackers into a blender. Once you get a sticky mixture, spread it evenly on the bottom of a 16 cm diameter mold and press down firmly to form the base.
Whip the Cremio pastry crèmе with the condensed milk. Chop the fruit finely and then add it to the whipped mixture along with the crunch. Pour the cream into a suitable container and leave it in the freezer for at least 4 hours. Serve with fruit or cream decoration.
Where you can find Cremio
Stocks
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