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Berry Icebox Cake https://www.metro.ca/userfiles/image/recipes/Gateau-glace-fruits-1636.jpg PT30M PT00M PT2H00M
Cover the bottom of an 8-in. (20-cm) springform pan with waffles. Cut 7 blueberry pancakes in half and use to line sides of pan. Spread softened ice cream evenly over waffles. Cover with remaining pancakes and freeze. Process cottage cheese in a food processor until smooth, add blueberry yogurt, chocolate chips and sugar and mix thoroughly. Whip cream and sugar in a bowl until stiff peaks form. Remove cake from freezer. Spread cheese mixture evenly over pancakes, then ice with a thin layer of whipped cream. Pipe whipped cream rosettes around the edges leaving a 4-in. (10-cm) circle in the middle. Fill circle with berries and put the cake in the freezer for about 90 minutes. Move the cake to the refrigerator half an hour before serving.
12
5 toasted plain belgian waffles 11 toasted blueberry pancakes 4 cups (1 L) french vanilla ice cream, softened 2 cups (500 mL) cottage cheese 1/2 cup (125 mL) stirred blueberry yogurt 1 cup (250 mL) semi-sweet chocolate chips 4 Tbsp. (60 mL) granulated sugar 2 cups (500 mL) whipping cream 3 Tbsp. (45 mL) icing sugar 2 cups (500 mL) berries (blueberries, raspberries, blackberries...).
Berry Icebox Cake

Berry Icebox Cake

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  • Nut and peanut-free
12
servings
0:30
Preparation
0:00
COOKING
2:00
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 5
    toasted plain belgian waffles
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  • 11
    toasted blueberry pancakes
  • 4 cups
    (1 L)
    french vanilla ice cream, softened
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    SELECTED SIZES, SELECTED VARIETIES

  • 2 cups
    (500 mL)
    cottage cheese
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  • 1/2 cup
    (125 mL)
    stirred blueberry yogurt
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    8 X 100 G OR 650 G SELECTED VARIETIES

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  • 1 cup
    (250 mL)
    semi-sweet chocolate chips
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    725 g

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    IRRESISTIBLES PECAN CLUSTER CHOCOLATES

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    HERSHEY'S POT OF GOLD CHOCOLATE BOX

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    IRRESISTIBLES CHOCOLATE BARS

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    INVITATIONS PEANUT BUTTER CUPS

    INVITATIONS PEANUT BUTTER CUPS

    $5.99 ea.

    234 g

    GRAND FERRERO ROCHER CHOCOLATE

    GRAND FERRERO ROCHER CHOCOLATE

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    125 g

    LINDT ADVENT CALENDAR OR TOBLERONE CHOCOLATE BAR

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    SELECTED SIZES SELECTED VARIETIES WHILE QUANTITIES LAST

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  • 4 Tbsp.
    (60 mL)
    granulated sugar
  • 2 cups
    (500 mL)
    whipping cream
  • 3 Tbsp.
    (45 mL)
    icing sugar
  • 2 cups
    (500 mL)
    berries (blueberries, raspberries, blackberries...).
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    Flyer Deal  (1)
    Blueberries

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    $1.99 ea.

    170 g PRODUCT OF PERU, No. 1 GRADE Blackberries 170 g PRODUCT OF MEXICO

Imprimer ma sélection

Preparation

Cover the bottom of an 8-in. (20-cm) springform pan with waffles.

Cut 7 blueberry pancakes in half and use to line sides of pan.

Spread softened ice cream evenly over waffles.

Cover with remaining pancakes and freeze.

Process cottage cheese in a food processor until smooth, add blueberry yogurt, chocolate chips and sugar and mix thoroughly.

Whip cream and sugar in a bowl until stiff peaks form.

Remove cake from freezer. Spread cheese mixture evenly over pancakes, then ice with a thin layer of whipped cream.

Pipe whipped cream rosettes around the edges leaving a 4-in. (10-cm) circle in the middle. Fill circle with berries and put the cake in the freezer for about 90 minutes.

Move the cake to the refrigerator half an hour before serving.

Source : Metro

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Nut and peanut-free recipes

For each product you use, make sure you read the label carefully to verify that it contains nuts or peanuts, and check if they bear the mention 'may contain nuts and/or peanuts'.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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