Quark Ice Cream with Raspberries

In a bowl, stir together quark, salt, 3 tbsp lemon juice and 230 g sugar until smooth.

Whip the cream until stiff peaks form and gently fold it into the quark mixture until you have a light, airy cream.

Puree the raspberries (set a few aside for decoration) with 2 tbsp lemon juice and 3 tbsp sugar.

Line a loaf pan (about 1.5 l) with plastic wrap, leaving some overhang at the sides.

Place 4 tbsp of the quark cream into the pan, spread evenly and freeze for at least 20 minutes.

Spoon 3 tbsp of the raspberry purée onto the partially frozen quark layer, smooth it and freeze for at least 15 minutes.

Repeat the layering of quark cream and raspberry purée three more times in total, allowing each layer to chill in between.

Coarsely chop the cookies. Melt the butter and mix it with the cookie pieces.

Spread the cookie-butter mixture over the final ice layer and press down lightly.

Cover the pan with plastic wrap and freeze for at least 4 hours (or overnight) until the ice cream is completely firm.

Use the plastic wrap to lift the ice cream out of the pan, peel off the wrap and cut into slices. Arrange on a platter and garnish with the remaining raspberries.