Layered ice cream cake with hazelnuts and caramel
Complexity: easily
Servings: 6 - 8
This ice cream cake resembles a real holiday cake, as it consists of several layers, clearly visible in a beautiful cross-section. Assemble the cake in a rimmed baking pan, freezing it after each layer. To make removing the finished cake easier, line the pan with parchment paper with long ends so you can pull the cake out by pulling. The base of the cake is a crust of crushed cookies and toffee. Arrange two layers of ice cream with two different yet harmoniously complementary flavors, such as caramel and white chocolate, sandwiching them with creamy caramel and roasted hazelnuts. Decorate the cake with more caramel and hazelnuts and serve it at any summer celebration, when it will be more appealing than a traditional sponge cake.
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:
- 5 cups ice cream with boiled condensed milk, caramel, or Butterscotch sauce
- 5 cups white chocolate ice cream
- 2 tbsp. sugar
- 0.5 cups of water
- 1 teaspoon white vinegar
- 1 and 1/3 cups whipping cream
- 3 cups crushed gingersnaps
- 1 cup crushed Iris Taffy
- 0.5 cup melted butter
- 1.5 tbsp. chopped hazelnuts
We recommend
Cooking the dish according to the recipe:
- Caramel sauceBring the sugar, water, and vinegar to a full boil. Cook, uncovered and without stirring, until a rich amber color, frequently brushing the sides of the pan with cool water. Remove from the heat and stir in the cream (be careful not to burn yourself with steam). Cool, then refrigerate until ready to use.
- Grease and line the bottom and sides of a 22 x 32 cm (9 x 13 in) springform pan with parchment paper. Preheat oven to 180°C (350°F).
- Mix the crushed gingerbread cookies With 0.5 cups of toffee and melted butter. Place in the bottom of the prepared pan, press down, and bake for 12 minutes.
Place the hazelnuts on a baking sheet and toast in the oven for 10 minutes, stirring once. - Let the caramel ice cream sit on the counter for 15 minutes to soften, then churn it slightly. Spread it on the cooled crust and freeze for 30 minutes.
- Spread half the caramel over the ice cream, sprinkle with 1/2 cup toasted hazelnuts and the remaining 1/2 cup toffee pieces. Freeze while you prepare the white chocolate ice cream layer.
- Let the white chocolate ice cream sit on the counter for 15 minutes to soften, then churn lightly. Spread over the hazelnut and toffee layer and freeze for 30 minutes. Drizzle the remaining caramel sauce over the top and freeze for 4 hours.
- Before serving, remove the cake from the pan and press the remaining toasted hazelnuts into the sides of the cake. Let the cake rest for 10-15 minutes and then slice.
Author of the recipe - Anna Olson is a pastry chef and television host.
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