Ice Cream Cake Heart of Cream, because it is very reminiscent of the famous ice cream cone. The base of this ice cream cake is a crushed cookie covered with chocolate cream, cream, and chopped hazelnuts. It’s truly an ice cream cake with a heart of cream, a delicate flavor that appeals to both young and old; it is prepared quickly and is always ready in the freezer to be enjoyed. Remember to take the heart of cream cake out of the freezer at least 10 minutes before slicing it, but this rule applies to all ice cream cakes we keep at home.
There are different versions of this same cake on the web, but after trying some, I found my perfect dose with a not-too-thick cookie and more abundant cream, with melted chocolate and chopped hazelnuts that really remind one of the heart of cream.
This ice cream cake is great for the summer season to avoid turning on the oven and always having a sweet and fresh snack ready in the fridge like cheesecakes. I suggest a couple for cheesecake lovers.
- Difficulty: Easy
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 20 Minutes
- Portions: 10
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
- Energy 438.44 (Kcal)
- Carbohydrates 31.38 (g) of which sugars 17.01 (g)
- Proteins 5.42 (g)
- Fat 33.01 (g) of which saturated 14.12 (g)of which unsaturated 9.19 (g)
- Fibers 3.20 (g)
- Sodium 115.96 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Base Ingredients
The base consists of crushed cookies mixed with melted butter
- 1 1/4 cups dry cookies
- 5 tbsps butter (melted)
- 1 1/4 cups plant-based whipping cream
- 3/4 cup condensed milk
- 1 packet vanillin
- 5 oz dark chocolate
- 5 1/2 tbsps butter
- 1/4 cup toasted hazelnuts (chopped)
Preparation Tools
Important for preparing this ice cream cake are a blender for the cookies and a mixer for whipping the cream
- 1 Chopper Moulinex
- 1 Stand Mixer Howork
Preparation
The preparation of this ice cream cake involves three simple but important steps
-
Combine 5 oz of dark chocolate and 5 1/2 tbsps of butter and melt in a double boiler or, as I prefer, in the microwave, and you’ll get the chocolate cream for decorating
Crush 1 1/4 cups of dry cookies and combine them with 5 tbsps of melted butter; with this mixture, form the cake base. Pour it into the mold and use the back of a spoon to spread and compact the base.
After creating the base, cover it with a spoonful of chocolate cream; to facilitate this operation, you can let the base rest in the fridge for a few minutes. I didn’t do it, so decide what works best for you.
Whip the plant-based cream, adding the condensed milk gradually and the vanillin last. With this cream, fill the cake base as you like.
I preferred to make an initial cover, then create two circles of tufts with the same cream, and in the center, I poured the remaining chocolate cream and sprinkled the entire cake with chopped hazelnuts.
Once filled and decorated, the cake should rest in the freezer for at least two hours before consuming.
Notes
This recipe includes one or more affiliate links intended only as suggestions for the successful preparation.
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