Making ice cream cake is not so difficult, and the result exceeds all expectations. The curd taste is very weak, and the taste is more reminiscent of an ordinary ice cream.
It is necessary
- - 200 g of shortbread cookies;
- - 50 g butter;
- - 1 glass of cream (35%);
- - 1 orange;
- - mint leaves;
- - 0.5 cups of sugar;
- - 1/2 cup pomegranate seeds;
- - 0, 5 cans of condensed milk;
- - 300 g fat-free cottage cheese;
Instructions
Step 1
Grind the cookies with a blender or mince them. Add softened butter, add half the condensed milk and mix thoroughly with your hands until a homogeneous sticky mass is formed. Line the mold with cling film and spread the prepared mass evenly over the entire bottom of the mold. Place in the refrigerator for 20-30 minutes.
Step 2
Make curd cream. Pass the cottage cheese through a sieve or pass through a meat grinder. Then whisk the curd with the remaining condensed milk. Remove the zest from the orange with a grater, make juice from the pulp. Whisk the cream and sugar into a thick, fluffy cream.
Step 3
Then add the zest and orange juice, curd mass and beat again for 2-3 minutes, until a homogeneous air mass is formed. Place the cream on the biscuit crust and flatten. If desired, you can put any fruit between the curd layers of the cream and finish with a layer of cream on top.
Step 4
Cover the mold with cling film and place in the freezer for 4-5 hours, until it hardens completely. Before serving, carefully remove the cake from the mold, remove the cling film and place on a plate. Sprinkle with pomegranate seeds, garnish with orange slices and zest, mint leaves and serve immediately.
