Chocolate and vanilla ice cream cake with fig filling

Votes: 1

How to Make - Chocolate Vanilla Ice Cream Cake with Fig Filling

Time: 5 hours 20 minutes
Complexity: easily
Servings: 8

Nutritional value per serving:

Calories 280, total fat 17 G., saturated fats 10 G., proteins 4 G., carbohydrates 30 G., fiber 1 G., cholesterol 59 mg, sodium 91 mg, sugar 26 G.

Fig is a slightly unexpected, but definitely welcome, ingredient in this layered ice cream cake. Fig-filled cookies are used. They're soft enough to slice easily even when frozen. Chocolate and vanilla are classics, but feel free to mix and match other ice cream flavors. For example, lemon sorbet and strawberry ice cream would be a perfect pairing.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

3 cups chocolate ice cream
20 fig paste bars
3 cups vanilla ice cream
0.5 cups heavy cream
1 tbsp powdered sugar
1 tbsp mini chocolate chips
Special equipment: springform pan with a diameter of 20 cm.

Ingredient Substitution Suggestions

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Recipes with similar ingredients: chocolate ice cream, shortbread cookies, vanilla ice cream, chocolate chips (granules), cream

Cooking the dish according to the recipe:

Let the chocolate ice cream soften slightly at room temperature, about 10 minutes. Spread it evenly over the bottom of an 8-inch springform pan. Freeze until firm, about 30 minutes. Arrange 18 fig-filled cookies on top of the ice cream in an even layer (do not press them down) so they fit snugly, cutting the cookies to fit the pan if necessary.
Meanwhile, let the vanilla ice cream sit at room temperature for 10 minutes. Spread it evenly over the cookies. Cover the surface of the cake with plastic wrap and freeze until completely set, at least 4 hours or overnight.

When ready to serve, remove the plastic wrap from the cake and let it rest at room temperature for 10 minutes. Meanwhile, slice the remaining 2 fig-filled cookies into thin slices. Beat the heavy cream in a small bowl with a mixer on medium speed until stiff peaks form; fold in the powdered sugar.
Run a knife around the edge of the cake and remove the ring from the pan. Decorate the cake with whipped cream and sprinkle with cookie crumbs. Cut the cake with a sharp, heavy knife.

Categories:

recipe / Calorie content of prepared meals / Mixer / Cold dishes / Summer dishes / Desserts / Ice cream cakes / Cakes / Food Network - recipes