Strawberry icecream cake
- 200g Meesters van De Halm crunchy muesli forest fruit
- 1litre of icecream
- 100g unsweetned butter
- 100g white caster sugar
- 75g flour
- 500g strawberries
- 2tbsp almond flakes
- ( Springform pan +/- 24 cm)
Take the ice-cream out of the freezer, so it can melt a bit. Preheat the oven to 150 degrees Celsius.
Melt the butter in a stirring pan and add the sugar, flour and muesli.
Pour the mixture into the springform pan. Use the back of a spoon to put some pressure on the mixture. This way it will stick to each other and you can spread it evenly. and use a spoon to let it stick equally. Let it to cool for a bit.
Cut half of the strawberries in small bits and mix them through the softened icecream. Add this mixture on top of the springform pan and put in the freezer for about 60 minutes.
Shortly roast the almond flakes in a frying pan and cut the rest of the strawberries into pieces. When you are ready to serve the ice cream pie, garnish with strawberries and almond flakes. Enjoy!