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Nutella ice cream cake – the recipe from Cooks but good

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Nutella ice cream cake, one of the tastiest summer cakes to enjoy in company! A cold, no-bake dessert that can be prepared in advance and stored in the freezer for weeks. A cake with a base of crumbled biscuits and a layer of homemade Nutella flavored ice cream without an ice cream maker. To make it you will need a few simple ingredients, enriched with hazelnuts, chocolate, biscuits and you can decorate it however you like with lots of imagination. A homemade ice cream cake, perfect to make in many delicious variations. Of course, no one is stopping you from using bought ice cream or replacing the Nutella flavor with a fruit flavour. The Nutella ice cream cake is ideal for a birthday party, a summer buffet, a snack for children, in short, a pleasant surprise for the whole family. Let's find out together how to make it!

RECIPE

For the base

  • 100 g Cookies Stars Pan or cocoa
  • 25 ml latte

For decoration

  • Nutella q.b.
  • biscotti Oreo q.b.
  • nocciole q.b.
  • chocolate to taste at will
  • chocolate truffles to taste
  • wafer q.b.

It will also serve you

  • burro q.b. to make the baking paper stick
  • 1 ring mold 18cm in diameter

  • 1 cardboard base or 1 flat plate slightly larger than the mould

  • baking paper or acetate for the walls of the mold

  • Using a mixer, blend the biscuits until they become powdered. Transfer them into a bowl, add the milk and mix everything.

  • Line the mold with baking paper, lightly grease the sides with butter so that the paper adheres.

  • Transfer the biscuit mixture into the mold. Press the mixture well until the entire base is covered. To obtain a homogeneous base, you can help yourself with the bottom of a glass: you will obtain a thin layer with the same thickness. Leave to rest in the freezer while you prepare the rest of the recipe.

  • In a large bowl, add the Nutella to the condensed milk, then mix.

  • Separately, pour the cream into a bowl and whip it with an electric whisk.

  • Very delicately, gradually add the cream to the condensed milk and Nutella, mix with a spatula, moving from bottom to top, until everything is combined. Be sure not to dismantle the mixture.

  • Transfer the mixture into the mold. Cover with cling film and leave to harden in the freezer for at least 6-8 hours, preferably overnight.

  • Before serving, decorate with Nutella, biscuits, truffles, chocolates of your choice. And here's the ice cream cake!

If you prefer a smaller cake in diameter but taller, I recommend using a mold with a diameter of 16 cm. On the contrary, if you prefer a larger cake, double the doses.
I also advise you to view the available space inside your freezer. Do a test before starting: insert the cardboard base together with the mold. Make sure there is enough space, especially in height.
The biscuit base is deliberately very thin, so that the slices can be cut without encountering a layer that is too hard.
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