Gluten free greek yogurt and raspberry ice cream cake
In summer, we know, the desire for something fresh assails us. We are always looking for something good but without too much sugar.
The gluten free greek yogurt and raspberry ice cream cake is the dessert for us. Cold, very fast and super greedy, perfect for the summer!
It can be prepared in 10 minutes, it does not need cooking and not even an ice cream maker. Just chop some cookies, whip the Greek yogurt with a whisk and blend fresh raspberries, create layers and the ice cream cake is ready! For this recipe, I used Orgran’s gluten free buckwheat cocoa and sugar free chia seed cookies. If you have time and desire, you can also prepare your cookies at home or use the ready-made ones as I did. The important thing is to know how to choose the right one!
This cake is perfect at any time, breakfast, dessert after a meal or simply when you want ice cream but don’t want to overdo it.
Now I leave you to the preparation of the Gluten free Greek yogurt and raspberry ice cream cake!
Prepare the base; in a bowl add the biscuits, crumble them coarsely with your hands, add the melted coconut oil and milk. Stir to incorporate the oil well. Line a mold (see tips) with baking paper, pour half of the crumbled dough and compact the bottom well. In another bowl pour the yogurt and honey, whisk with a whisk for 2-3 minutes. Blend the raspberries in a blender until it forms a cream.
Pour the yogurt on the base, level the surface, pour over the raspberry cream and spread it with a spatula. Add the remaining crumble and transfer the cake to the freezer for 2 hours.
After this time, take the cake from the freezer and cut it still cold, leave it at room temperature. As soon as the cake is soft on the fork, you can serve. Accompany your gluten free ice cream cake with fresh raspberries or fruit of your choice.