Ice cream cake
2 servings
30 minutes
The recipe is taken from the collection of recipes by Nastya Ozerova.
1
Melt chocolate in a water bath, while chopping nuts with a knife. Crumble or blend the cookies. Mix the ice cream well with the nuts; just leave 1-2 tablespoons of nuts for decoration.
- Dark chocolate: 250 g
- Hazelnuts (forest nuts): 150 g
- Chocolate cookies: 200 g
- Vanilla ice cream: 1 kg
2
Take a cake mold and shape the future ice cream cake in it, lining it with plastic wrap first.
3
First layer, about 2 cm thick, lay out 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, place cookies mixed with water and smooth it out. It should create a solid, dense base layer. Place the cake in the freezer for several hours.
- Vanilla ice cream: 1 kg
- Dark chocolate: 250 g
- Chocolate cookies: 200 g
- Water: 50 ml
4
After that, remove the cake from the mold and flip it onto a plate. Decorate the top with leftover chocolate, which should be melted again and slightly cooled. Sprinkle with nuts on top.
- Dark chocolate: 250 g
- Hazelnuts (forest nuts): 150 g
5
A cake can be stored in the freezer for no more than a week.
