If the weather is outside, it seems like too much there is no ice cream, then it’s time to make a cake out of it! Instead of cakes, use different types of ice cream, for example, vanilla and chocolate, and instead of a cream whipped cream will do. The cooking process takes time, as each layer must be frozen in the freezer, but the result is undoubtedly приведет в восторг любого. 
Time: 5 час. 50 minutes Difficulty: easy Servings: 10 – 12 capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 3 l vanilla ice cream
- 250 gr chocolate waffles
- 1 bottle (200-230 gr.) Chocolate sauce
- 1.5 liters chocolate ice cream
- 5 tbsp. whipped cream
- Colored confectionery sprinkle (optional)
Recipes with similar ingredients: waffles, vanilla ice cream, chocolate ice cream, chocolate syrup, cream
Recipe preparation:
- Detachable mold with a diameter of 22 cm. Place in 15 freezer minutes. Meanwhile, leave 1 container of vanilla ice cream with room temperature so that the ice cream melts slightly.
- Take the mold out of the freezer. Put vanilla ice cream on bottom of the mold and distribute evenly on its sides with a layer height approximately 1.5 cm (if the ice cream has become too soft, hold it in the freezer). Put the mold in the cold for 45 minutes, so that the ice cream congeals well.
- In a food processor, grind the waffles into large crumbs. Add chocolate sauce and mix (about 5 revolutions are enough).
- Soften chocolate ice cream at room temperature in for 15 minutes. Put the chocolate layer on the vanilla (try spread tightly). Pour with chocolate wafer icing baby. Put in the freezer for 1 hour.
- Just like the previous servings, soften the vanilla ice cream at room temperature for 5 minutes. Put the ice cream on crispy chocolate layer, pressing firmly, smooth with a spatula surface. Put in the freezer for 2 hours.
- To remove the cake from the mold, wipe the mold with a hot towel outside, with a hot knife, go along the circumference of the form from the inside, unfasten and remove the sidewalls. If the ice cream is too soft, leave it in the freezer for another 20 minutes.
- On the top layer of the cake lay 3 tbsp. whipped cream and spread evenly over the surface and sides. Chill 20 minutes to solidify.
- The remaining 2 tbsp. put whipped cream in a pastry bag with a nozzle in the form of an asterisk. Garnish the cake with cream along the edges, bottom and on top, add a confectionery sprinkle as desired. Return to freezer. The cake can be taken out 15 minutes before serving and cut into portions with a hot knife.
