Raspberry Cream Cheese Ice Cream Cake – wonderfully refreshing!

Ingredients

1.2 kg fresh raspberries/strawberries
4 pots of heavy cream
300 g 1% fat cream cheese (plain is also possible, of course)
120 g sugar
120 g meringue
120 g white chocolate
1 packet of vanilla sugar

preparation

This is how it goes:

1. First mix the cream cheese with the sugar. Then put the meringues in a freezer bag and crumble with a rolling pin. Chop the chocolate into small pieces and add to the cream cheese with the meringue crumbs. Then wash the strawberries (set aside about 5-10 pretty berries for garnish), dice and mix carefully.
2. Now beat the fine cream with vanilla sugar until stiff and mix.

3. Pour everything into a removable mold (26 cm) and freeze for about 12 hours. Garnish the iced cake with the reserved strawberries and serve immediately. The cake is best cut with an electric knife or a knife dipped in hot water.

Tip:
You can also substitute other fruits for the strawberries, such as raspberries, currants, blackberries, blueberries, gooseberries, nectarines, or plums.