This ice cream cake is like a real holiday cake because consists of several layers, clearly visible on a beautiful cut. Collect the cake in a baking dish with sides and after each layer put it in the freezer. And to make the finished cake easier to remove from the form, cover it with parchment with long ends to then pull on them and pull out the cake. The cake will be based on cake chopped cookies and iris. Place two layers on it ice cream with two different but harmonious flavors, for example, caramel and white chocolate, layered with their creamy caramel and roasted hazelnuts. Garnish the cake with caramel and hazelnuts and serve on any summer holiday when it will be more desirable than a traditional biscuit cake. Share with friends: 
Time: 1 hour. 30 min. plus cooling time Difficulty: easy Portions: 6 – 8 V recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 5 tbsp. ice cream with boiled condensed milk, caramel or sauce butterfly tape
- 5 tbsp. ice cream with white chocolate
- 2 tbsp. Sahara
- 0.5 tbsp. water
- 1 tsp white vinegar
- 1 and 1/3 Art. whipping cream
- 3 tbsp. chopped ginger cookies
- 1 tbsp. crushed iris tuffy
- 0.5 tbsp. melted butter
- 1.5 tbsp. chopped hazelnuts
Recipes with similar ingredients: ice cream, cream, cookies shortbread, hazelnuts, iris
Recipe preparation:
- Caramel Sauce: Bring the sugar to a full boil. water and vinegar. Boil without covering or stirring until saturated amber color, often wetting the walls of the pan cool water. Remove from the stove and stir in the cream (do not burn yourself ferry). Cool, then refrigerate until cooked. use.
- Oil and cover the bottom and walls with parchment paper. molds measuring 22 x 32 cm. Preheat the oven to 180 ° C.
- Mix chopped gingerbread cookie with 0.5 tbsp. iris and melted butter. Put on the bottom of the prepared press and bake for 12 minutes. Put the hazelnuts on pan and fry in the oven for 10 minutes, stirring one time.
- Leave the caramel ice cream on the table for 15 minutes so that it softened, then whisk a little. Put on the cooled cake and put in the freezer for 30 minutes.
- Spread half the caramel on the ice cream, sprinkle with 0.5 tbsp. toasted hazelnuts and the remaining 0.5 tbsp. pieces of iris. Freeze while making a layer of white chocolate ice cream.
- Leave on the table for 15 minutes ice cream with white chocolate, to make it softer, then whisk a little. Distribute by Layer hazelnuts and iris and freeze for 30 minutes. Top up with the rest caramel sauce and freeze for 4 hours.
- Before serving, put the cake out of the mold and squeeze the remaining roasted hazelnuts to the sides of the cake. Let the cake stand for 10 to 15 minutes and chop.
