The ice cream cake with cream and chocolate is an irresistible dessert, perfect for hot summer days and ideal for impressing your guests with a fresh and tasty dessert.
Easy to prepare and without the need for an ice cream maker, this cake will win everyone over at the first taste, becoming an elegant and delicious dessert, perfect for any occasion.
You can also enrich it with chocolate chips, dried fruit, and colored sprinkles, although I love it just like this, simple and refined.
Try it and it will become your trump card!
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- Difficulty: Medium
- Cost: Medium
- Rest time: 6 Hours
- Preparation time: 20 Minutes
- Portions: 8
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 10.5 oz Digestive biscuits
- 9 tbsp butter
- 2 cups whipping cream
- 7 oz condensed milk
- 1 tbsp vanilla extract
- 3.5 oz dark chocolate
- to taste hazelnut crumbs
- A few whole peeled hazelnuts
Tools
- Springform pans
- Piping bags
- Chopper
- Electric whisks
- Plastic wrap
Steps
Place the Digestive biscuits in a chopper or mixer and pulverize them.
Put them in a bowl and add the melted butter. Mix with a spoon and pour the mixture into a springform pan of 20/22 centimeters.
Compact the base with the back of a spoon and put it in the fridge to set.
In the meantime, let’s prepare the ice cream.
In a bowl, pour the cream and with the help of electric whisks whip it until it becomes firm.
Add the condensed milk, the vanilla extract, and mix gently to combine the ingredients, taking care not to deflate the mixture.
Pour the ice cream base obtained into the pan with the biscuits and level with a spoon.
Cover the pan with plastic wrap and place it in the freezer to rest for at least 4-6 hours or until the ice cream has completely solidified.
After this time, melt the dark chocolate in a bain-marie or microwave, stirring occasionally until completely melted and smooth.
Take the cake from the freezer and pour the melted chocolate over the surface of the cream ice cream, distributing it evenly.
Before the chocolate solidifies, sprinkle with hazelnut crumbs and arrange a few whole peeled hazelnuts for decoration. If you like, you can decorate with some whipped cream puffs.
Put the cake back in the freezer for about 30 minutes until the chocolate has hardened.
Before serving, remove the ice cream cake from the freezer and let it rest at room temperature for a few minutes to ease cutting.
Enjoy your dessert!
If you liked this recipe, you might be interested in:
Fresh and Tasty Cheesecakes. 4 Easy No-Bake Recipes
Storage and tips…
Store in the freezer covered with plastic wrap
Consume within 5 days
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