Ice Cream Cake

For the ice cream cake, first put the ice cream wafers in a freezer bag for the base and crumble them using a pasta walker. Melt the white chocolate in a bowl over steam and stir in the ice cream wafer crumbs. Line the bottom of a springform pan (18-20 cm) with baking paper, spread the mixture on top and place in the freezer for about 10 minutes.For filling and finishing, puree the berries and pass through a hair sieve into a bowl. Set aside 1/3 of the berry mixture. Fold the powdered sugar and Greek yogurt into the remaining berry mixture. Beat the patisserie cream for about 3 minutes until creamy (it should be creamy, but not streaky) and also gently fold it in. Spread the ice cream mixture evenly over the frozen base. Spread the berry mixture, set aside, in spots on the surface and draw swirls with the help of a fork. Freeze for at least 8 hours and remove from the freezer half an hour before serving.Variation of the ice cream cake: To obtain two different layers, divide the pâtisserie cream-yogurt mixture. Stir the berries into one half. Apply this layer to the ice cream cone base and place in the freezer for 60 minutes. Then apply the white layer and draw swirls with the reserved berry mixture, as in the first variation.

Preparation Tip:

Hold the knife under warm water for a short time before cutting each piece of cake, then it will be easier to cut the ice cream cake.

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