A refreshing and delicious dessert to end a summer meal.
The recipe is so simple that it makes itself!
Easy vanilla ice-cream cake
- Preparation time: 20 minutes
- Ingredients for a 22cm x 12cm plum cake pan
- Difficulty: Easy recipe
- Ingredients
- For the vanilla ice cream:
- 5 oz (150 grams) of condensed milk
- 9 oz (250 grams) of whipped cream
- 1 tablespoon rum
- For the decoration:
- 4 oz (100 grams) of dark chocolate
- 1 oz (30 grams) of chopped tossed hazelnuts
- Instructions
- Melt the dark chocolate in a bain-marie. Pour part of the melted chocolate on a sheet of parchment paper, leveling it well with a spatula in order to obtain a thin layer of chocolate that’s as thick as a sheet of paper. Put the sheet of parchment paper in the refrigerator until the cake is assembled.
- Whip the cream and add the condensed milk. Add the tablespoon of rum.
- Cover the plum cake container with clingfilm. Pour in part of the cream mixture, leveling it well. Make a layer with the chocolate sheet and sprinkle it with chopped hazelnuts. Cover with more cream mixture. Repeat the operation two more times.
- Finish with the cream mixture and decorate with the remaining melted chocolate and hazelnut grains.
- Leave in the freezer for at least eight hours before serving.
Tips to ensure the success of the dish:
- To whip the cream without any problems, I leave the bowl in the freezer for at least thirty minutes so it is very cold.
- The spoonful of rum helps prevent the ice cream freezing too much, leaving it creamy.
- The chocolate must be very thin inside so that it can be easily cut.
