Hazelnut Ice Cream Cake

Here is the recipe for a delicious Hazelnut Ice Cream Cake, a perfect sweetness to refresh the hot days or to beautifully end a special meal.

Ingredients

• 300 g of dry biscuits (like Digestive)
• 150 g of melted butter
• 500 ml of hazelnut ice cream
• 200 ml of fresh cream to whip
• 100 g of powdered sugar
• 100 g of toasted and chopped hazelnuts
• Chocolate sauce or melted chocolate for garnishing

Preparation

1. Start by finely chopping the dry biscuits in a mixer or place them in a food bag and crush them with a rolling pin until they become a coarse flour.
2. In a bowl, combine the chopped biscuits with the melted butter until you get a homogeneous mixture.
3. Spread the biscuit and butter mixture on the bottom of a springform pan creating an even layer, pressing well with the back of a spoon. Put in the fridge for at least 30 minutes to harden.
4. Meanwhile, let the hazelnut ice cream soften at room temperature until it becomes workable.
5. Whip the fresh cream with the powdered sugar until it is firm and fluffy.
6. Remove the biscuit base from the fridge and distribute the hazelnut ice cream on top, leveling it with a spatula.
7. Sprinkle with the chopped hazelnuts and, if desired, add the whipped cream creating an even layer.
8. Freeze the cake for at least 4 hours or until it has completely solidified.
9. Before serving, leave the cake out of the freezer for about 10 minutes to facilitate slicing. Decorate with chocolate sauce or melted chocolate to taste.

Curiosity

The hazelnut is a much-loved ingredient in Italian pastry, especially in Piedmont, where high-quality hazelnuts are grown, famous all over the world. This ice cream cake is inspired by the flavors and traditions of this region, paying homage to the hazelnut with a fresh and indulgent dessert.