Hazelnut Wafer Ice Cream Cake

The hazelnut wafer ice cream cake is an extremely indulgent dessert, perfect for those warm summer days. Here’s how to make it:

Ingredients

• 500 ml of whipping cream
• 250 grams of hazelnut chocolate (such as Nutella or other hazelnut spread)
• 400 grams of hazelnut wafers
• 150 ml of milk
• Chopped hazelnuts to taste for garnish
• Whole or broken wafers for garnish

Preparation

1. Start by whipping the cream. Make sure it is very cold before starting so that it whips up nicely firm and light.
2. In a separate bowl, mix the hazelnut chocolate cream to make it more workable.
3. Once the cream is whipped, gently fold in the hazelnut cream with slow bottom-to-top movements so as not to deflate it.
4. Take a springform pan and line the bottom with a layer of wafers. You can break them into pieces to fill any gaps.
5. With a kitchen brush, lightly brush the wafers with a bit of milk; this will make them slightly softer.
6. Pour a layer of the hazelnut and whipped cream mixture over the wafers and level it well with a spatula.
7. Add another layer of milk-brushed wafers and continue this way until all ingredients are used up, finishing with a layer of cream.
8. Put the cake in the freezer for at least 4 hours, though overnight is best.
9. Before serving, decorate the cake with whole or pieces of wafers and sprinkle with chopped hazelnuts.
10. Leave the cake out of the freezer for about 10 minutes before cutting; this will make it easier to serve.

Interesting Fact

Did you know that the wafer is originally from Austria and that its origins can be traced back to the Middle Ages? This crispy biscuit has gone through centuries of European history before becoming popular all over the world, often filled with various flavored creams.