Cinnamon Ice Cream Pie


Total time: 6hr 30m
Preparation Time: 30m

Servings
For 16 pieces


Nutritional Information

Contains 198 Kcal, 4g Protein, 13g Carbohydrates, 14g Fat


Ingredients

  • Parfait
  • 400 g Greek yogurt plain
  • 5 tbsp. icing sugar
  • 1 tbsp. cherries
  • 0.5 tbsp. cinnamon
  • 3 dl full fat cream, whipped until stiff
  • 1 round chocolate sponge cake base, cut through twice
  • Cream
  • 2 dl full fat cream, whipped until stiff
  • Presentation
  • 25 g chopped pistachios
  • 10 physalis
  • Utensils
  • Für eine Springform von ca. 24 cm Ø

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Instructions

  • Parfait

    In a bowl, mix the yoghurt with the remaining ingredients and kirsch until smooth. Carefully fold in the cream. Layer the biscuit and cinnamon parfait in the spring form tin, finishing with parfait, cover and freeze for approx. 3 hours.
  • Cream

    Remove the tin frame, cover the torte with the whipped cream and freeze for another 2 hours.
  • Presentation

    Transfer the torte to the fridge for about an hour before serving, remove the spring form base, slide the torte onto a platter and decorate with pistachios and physalis.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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