Ice cream cake

I made my husband an ice cream cake for his birthday last sunday.

It was so easy to make, and made quite the impression so I want to share the recipe with you.

You'll need:

2 molds: one smaller for the inside and one large in the size and shape you want the cake to be.

Raspberry sorbet (I used Sia's organic one)

Licorice ice cream (GB's lakrits puck for instance)

Keep in mind that you'll need twice the amount of sorbet and ice cream than you think as you will pack it tightly.

 Cling film

Optional (for decoration):

Waffle cones

Sprinkles

Start by lining the molds with cling film to easily get the cake out when finished.

Fill the smaller mold with the sorbet making sure you really pack it to avoid getting any gaps and air in there.

Freeze until set.

Fill the bottom of the larger mold with a layer of ice cream. 

Freeze until set.

Take the sorbet out of its mold and place in the larger one. Fill up with ice cream around the edges.

Freeze!

Right before serving: decorate as you wish.

Get ready for some licorice and raspberry deliciousness!