German Ice Cream Cake

1. 1

   Line a 28 cm diameter springform pan with Saran wrap or parchment paper.

2. 2

   Make sure you have enough room in your freezer for the pan.

3. 3

   Whip the cream and chill.

4. 4

   Crush the chocolate.

5. 5

   Crush the meringue into big chunks.

6. 6

   Fold prepared ingredients together very quickly (You dont want the meringue to get soggy).

7. 7

   Pour in the springform pan.

8. 8

   Freeze overnight.

9. 9

   Serve with a drizzle of chocolate syrup.

* Per serving · 4 servings · Values may vary.

No additional tips available.