If you’re looking for an impressive, easy to make and yummy dessert, then The Stracciatella Ice Cream Cake is your answer – it’s so good, it even passed the “future mother in law” test, #winkwink.
This is my fiances’ version of the recipe in Dekamartks‘, The Big December Kookmagazine (2017).
- 500ml Cream
- 50g Sugar
- 400ml Greek Yogurt
- 125g Crushed Biscuits
- 300g Crushed Chocolate (70% dark chocolate)
Beat cream and sugar together until liquid is thick (tip from Real Simple: pop your bowl into the freezer 15 minutes ahead of time and make sure to start with cream straight from the fridge: the colder everything is, the easier and faster whipping will be).
Fold yogurt into the whipped cream and gradually add crushed biscuits and some of the chocolate.
Completely line pan with foil.
Spray foil with non-stick cooking spray.
Pour mixture into the pan and freeze for 3 hours or until frozen.
Once your dessert has frozen, remove from the pan and gently peel off foil. Melt the rest of the chocolate and slowly pour on top of the frozen cake. Decorate with raspberries and place back into the freezer.
Serving Suggestion: Remove dessert from the freezer 45 minutes or so before serving to soften. Serve with whipped cream.