Raspberry ice cream cake

1.

A box shape (11 x 25 cm; 1.25 liter content) with oil, line with baking paper and place in the freezer.

2.

Let the strawberry ice cream thaw for about 15 minutes. Sort the raspberries. Approx. Mash half of the raspberries and powdered sugar with a fork. Put the strawberry ice cream in a mixing bowl and stir until soft with the dough hook of the hand mixer.

3.

Stir in the crushed raspberries. Pour ice cream into the loaf pan, smooth it out and freeze for about 2 hours.

4.

Stir the jam until smooth and spread it on the strawberry ice cream. Approx. Freeze for 1 hour. Let the vanilla ice cream thaw for about 15 minutes. Pour the vanilla ice cream into a bowl and stir until soft with the dough hook. Put on the jam and smooth out.

5.

Cut the sponge cake into an approx. 11 x 25 cm rectangle and place on the vanilla ice cream. Approx. Freeze for 3 hours. Use the remaining biscuit for other purposes.

6.

Sort out strawberries and blueberries, wash and drain well. Clean and chop the strawberries. Turn the ice cream cake out of the mold, place on a plate, peel off the baking paper and decorate the ice cream cake with strawberries, raspberries and blueberries.

7.

Crumble the cookies and spread them on top.