Apricot Ice Cream Cake

Rating: 4.0 / 5.00 (2 Votes)

Total time: 45 min

Servings: 12.0 (servings)



approx. 50 min.

Crumble 150 g cookies. Knead together with butter. Press into a mold (0 26 cm) lined with parchment paper.

Skin apricots, remove seeds. Divide one third of fruit into wedges, crush the rest. Mix sugar, puree, yogurt, lemon zest and juice. Whip the cream until stiff and fold in.

Cut remaining cookies into pieces, drizzle with liqueur. Layer half of the cookies, slices, cream and the rest of the cream in the mold. Freeze for 8 hours. Thaw for 30 minutes. Decorate the cake.

Tip: Use creamy natural yogurt for an even finer result!

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