Steps for the cream and hazelnut ice cream cake

• To make this delicious cream and hazelnut ice cream cake, all ingredients must be well chilled, including the bowl and electric whisks. First, prepare the simple hazelnut ice cream. In a bowl, whip the well-chilled heavy cream using electric whisks. When it is stiff, slowly add the cold sweetened condensed milk and continue whipping until you have a fluffy mixture. Finally, add the hazelnut paste and mix thoroughly. Place it in the freezer to firm up. Now, prepare the simple cream ice cream. In a bowl, whip the well-chilled heavy cream using electric whisks. When it is stiff, slowly add the cold sweetened condensed milk and continue whipping until you have a fluffy mixture.

  

• Line the base of a 20 cm springform pan with parchment paper. Place the cream ice cream in a pastry bag fitted with a large star tip and pipe it as shown in the photo to create the first layer. Place the pan in the freezer to firm up for 30-40 minutes. Meanwhile, also add the now firm hazelnut ice cream to the pastry bag fitted with a large star tip and pipe it onto the white base, leaving the edges free (see photo). Don’t worry if the cream tends to melt and doesn’t have the typical star shape like the cream ice cream; this happens because the hazelnut ice cream is much more liquid due to the presence of hazelnut paste. Immediately place it in the freezer to firm up for a couple of hours, and finally take out the pan and place chopped hazelnuts in the center of the cake. If you want a taller cake, simply make more layers on top of each other. If you have leftover hazelnut ice cream, simply place it in a disposable aluminum container and put it in the freezer.

  

• After the time has passed, gently remove the springform ring and peel off the parchment paper, then place the ice cream cake on a serving plate and serve.

  

• And here is the cream and hazelnut ice cream cake ready. I hope you like this latest recipe of mine, see you next time friends.