Ingredients
1.2 kg raspberries/strawberries, fresh
4 bottles of Cremefine for whipping
300 g cream cheese 1% fat (normal cheese works too, of course)
120 g sugar
120 g meringue
120 g white chocolate
1 packet of vanilla sugar
Preparation
Here’s how it’s done:

1. First, mix the cream cheese with the sugar. Then put the meringues in a freezer bag and roughly crumble them with a rolling pin. Chop the chocolate into small pieces and add it to the cream cheese cream with the meringue crumbs. Then clean the strawberries (set aside about 5-10 nice berries for decoration), dice them and carefully mix in.
2. Now whip the Cremefine with vanilla sugar until stiff and fold in.
   3.Put everything in a springform pan (26 cm) and leave to freeze for about 12 hours. Garnish the ice cream cake with the reserved strawberries and serve immediately. The cake is best cut with an electric knife or a knife dipped in hot water.
   Tip:
   You can also replace the strawberries with other fruit, e.g. raspberries, currants, blackberries, blueberries, gooseberries, nectarines or plums.
   Enjoy your meal