Ice Cream Cake
Baking and Desserts • European
Description
Recipe taken from a collection of recipes by Anna Smith.
Ingredients
- Vanilla Ice Cream 0 lbs
- Liquid dark chocolate 10 oz
- Hazelnut 5 oz
- Chocolate Gingerbread Cookies 5 oz
- Water 0 fl oz
Step-by-Step Guide
Step 1
Melt the chocolate in a water bath, while chopping the nuts with a knife. Crumble the cookies or grind them in a blender. Mix the ice cream well with the nuts; be sure to set aside 1–2 tablespoons of nuts for decoration.
Step 2
Take a cake mold and shape the future ice cream cake in it, lining it with plastic wrap beforehand.
Step 3
As the first layer, about 2 cm thick, spread the ice cream and smooth the layer with a spoon. Pour a thin layer of slightly cooled melted chocolate over the ice cream. Form two or three layers of the cake this way. For the last layer, spread the cookies mixed with water and smooth it out. It should form a solid, dense base layer. Place the cake in the freezer for a few hours.
Step 4
After that, remove the cake from the mold and flip it onto a plate. Decorate the top with the remaining chocolate, which should be melted again and slightly cooled. Sprinkle with nuts on top.
Step 5
The cake can be stored in the freezer for no more than a week.
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