Breakfast for dessert or dessert for breakfast? No matter how you look, puff ice cream cake will be enjoyed by the sweet tooth, it doesn’t matter in the morning or in the evening. Layers of coffee and chocolate ice cream supplemented crispy cinnamon breakfast cereal. Share with friends: 
Time: 6 hours 10 min. Complexity: easy Servings: 8 – 10 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 liter coffee ice cream
- 3 tbsp. crumbled cinnamon breakfast cereals and optional for decoration
- 0.75 Art. dessert dulce de leche
- 1 liter chocolate ice cream
- 2.5 tbsp. fat cream
- 0.25 Art. powdered sugar
- 1 tsp vanilla extract
Recipes with similar ingredients: coffee ice cream, chocolate ice cream, breakfast cereal, Dolce de Leche cream, icing sugar, vanilla extract cream
Recipe preparation:
- Lay out the bottom of a split baking dish with a diameter of 20 cm. with parchment paper and put in the freezer for 10 minutes. Cut coffee ice cream into pieces and whisk with a mixer with paddle at slow speed until soft and homogeneous, but not melted, for about 30 seconds.
- Pour 1 tbsp. crumbled cinnamon flakes on a chilled bottom forms. Spread coffee ice cream evenly over the flakes and tap the mold several times on the kitchen table to clean air bubbles. Pour on top another 1 tbsp. chopped cereal and even out. Lay evenly on the dulce de leche. Keep in freezer for 1-2 hours.
- Cut the chocolate ice cream into pieces and beat with a mixer, to make it soft. Spread the ice cream evenly on top dulce de leche, then pour the remaining 1 tbsp. cinnamon flakes. Keep in the freezer until the cake freezes for at least 2 hours or night.
- Glaze the cake: Wrap the dish in a warm kitchen with a towel so that the cake is behind the walls. Remove the sides and put the pie on a plate. Put in the freezer for 15 minutes. Whip the cream with icing sugar and vanilla until solid peaks. Spread the cake on top and on the sides. Garnish with cinnamon flakes. Keep in the freezer until the cake freezes, 3 hours or night.
