How to make
Take out the ice cream and leave it to cool slightly. Place a ring mold in a suitable plate.
Put the cake layer in it and pour it with a few spoonfuls of milk mixed with sugar. Pour the ice cream and sprinkle with the crushed chocolate and some of the raspberries.
Whip the cream and add the liquid chocolate.
Mix well and pour the mixture over the ice cream. Arrange the remaining raspberries and sprinkle with chocolate sprinkles.
Place the ice cream cake in the freezer for 4-5 hours.
When you decide to serve it, take it out ten minutes earlier, so that it can defrost a little.
The liquid chocolate ice cream cake is ready.
