Whipped Cream Ice Cream Cake
Votes: 1
Time: 6 hours 20 minutes (including freezing time)
Complexity: easily
Servings: 12
Complexity: easily
Servings: 12
Nutritional value per serving:
Calories 405, total fat 32 G., saturated fats 19 G., proteins 3 G., carbohydrates 28 G., fiber 1 G., cholesterol 109 mg, sodium 154 mg, sugar 20 G.
Calories 405, total fat 32 G., saturated fats 19 G., proteins 3 G., carbohydrates 28 G., fiber 1 G., cholesterol 109 mg, sodium 154 mg, sugar 20 G.
A truly authentic cake can be made with just three ingredients! It's also no-bake and perfect for both hot summer days and any special occasions when your oven is already working like a horse. Heavy cream, powdered sugar, and a packet of crunchy chocolate cookies—all you need for this dessert, which "bake" in the fridge.
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.
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:
- 1 liter of heavy whipping cream 33%
- 1 cup powdered sugar
- 250 g thin chocolate wafer cookies
- Special equipment: springform pan with a diameter of 22 cm.
We recommend
Recipes with similar ingredients: cream, powdered sugar
Cooking the dish according to the recipe:
- In the bowl of a stand mixer fitted with a whisk attachment, beat the heavy cream and powdered sugar until stiff peaks form.
- Crush one-third of the cookies in a plastic bag with your hands or a rolling pin to create coarse crumbs. Set aside.
- Spread a third of the whipped cream into a round springform pan, smoothing it out evenly with a spatula. Then layer half of the remaining whole cookies tightly next to each other, then another third of the whipped cream, then the remaining cookies, and finally, top with the remaining whipped cream. Garnish with crushed cookies.
- Cover with plastic wrap and refrigerate for at least 6 hours.
- Run a knife around the edge of the cake and remove the ring from the pan. Leave the cake in the bottom of the pan and transfer it to a serving platter or cake stand, then slice and serve.
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