Hazelnut Wafer Ice Cream Cake

The hazelnut wafer ice cream cake is an extremely indulgent dessert and perfect for hot summer days. Here’s how to prepare it:

Ingredients

• 500 ml whipping cream
• 250 grams hazelnut chocolate (such as Nutella or other hazelnut spread)
• 400 grams hazelnut wafers
• 150 ml milk
• Chopped hazelnuts to taste for garnish
• Whole or broken wafers for garnish

Preparation

1. Start by whipping the cream. Make sure it’s very cold before whipping it so it becomes nice and fluffy and firm.
2. In a separate bowl, mix the hazelnut chocolate cream to make it more workable.
3. Once the cream is whipped, gently fold in the hazelnut cream with slow movements from bottom to top to prevent it from deflating.
4. Take a springform pan and line the bottom with a first layer of wafers. You can break them into pieces to cover any empty spaces.
5. Using a pastry brush, lightly brush the wafers with a bit of milk; this will make them slightly softer.
6. Pour a layer of the cream and hazelnut mixture over the wafers and level it well with a spatula.
7. Add another layer of wafers brushed with milk and continue like this until the ingredients are used up, ending with a layer of cream.
8. Place the cake in the freezer for at least 4 hours, preferably overnight.
9. Before serving, decorate the cake with whole wafers or pieces of wafer and sprinkle it with chopped hazelnuts.
10. Leave the cake out of the freezer for about 10 minutes before cutting it, so it will be easier to serve.

Fun Fact

Did you know that the wafer originates from Austria and its origins date back to the Middle Ages? This crunchy cookie has spanned centuries of European history before becoming popular worldwide, often filled with creams of various flavors.