Preparation
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1Lightly chop the Kölln muesli using a food storage bag and a rolling pin. Melt the butter in a pot and add the Kölln muesli. Remove pot from heat. Line a loaf tin (25 diameter) with cling film and cover the bottom with the muesli-butter mixture. Press firmly and place in the refrigerator. Set aside 2-3 strawberries for garnish. Wash, sort and puree more strawberries. Beat the cream until stiff and add the sugar and Greek yogurt. Mix well together. Beat the egg yolks with lemon juice until a light cream forms and fold into the cream-yoghurt mixture. Now also add the strawberry puree and stir until a light marbling occurs. Then pour it into the loaf pan and let it freeze for at least 8 hours. Remove the ice cream cake from the mold and carefully remove the cling film. Garnish with Kölln muesli and strawberries. Allow to thaw for 10 minutes and serve. Preparation time: approx. 35 minutes (without waiting time)
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2The ice cream cake also tastes wonderful with other berries or plums.
Author: Peter Kölln
Photographer: Photo Seiffe/Arvid Knoll
Ingredients
Serving(s)
1
Ingredients for 10 servings
150 G
Kölln Oat Granola Chocolate & Cookie
70 G
butter
250 G
Strawberries
300 G
cream
60 G
Sugar
200 G
Greek yogurt
3
egg yolk
1 EL
lemon juice
For the garnish
30 G
Kölln Oat Granola Chocolate & Cookie
