Life in green
Ice Cream Cake “Heart of Chocolate” gluten and lactose free
Perfect as a dessert and as a birthday cake, this recipe is ready to conquer sweetly intolerant to gluten and lactose too.
- 700 g of Rachelli Bio Fairtrade chocolate ice cream (lactose free);
- 250g gluten-free digestive biscuits;
- 100 g of lactose free butter;
- 100 g of dark chocolate;
- chocolate curls and tails;
- 200 ml of fresh cream (lactose free);
For the base, crush and crumble the cookies in a bag, then mix them with the melted butter until the mixture is compact like wet sand.
Cover the bottom of a springform pan, creating a uniform layer, also with the help of a spoon to flatten.
Arrange the ice layer on the base, then whip the cream with a little sugar and coat the surface of the cake.
Let stand the cake in the freezer for at least one night, then decorate with chocolate curls, colored tails or pieces of fruit. You can customize it in different ways, so off to the creativity!
Cake "Heart of Chocolate" is a fresh and appetizing idea that everyone will like: it will not remain even a crumb.