Walnut and Pineapple Ice Cream Cake

I can suggest a recipe for a walnut and pineapple ice cream cake. Here’s how to make it:

Ingredients

• 250 ml fresh whipping cream
• 200 g dry biscuits
• 80 g melted butter
• 400 g fresh pineapple (or canned if unavailable)
• 150 g sugar
• 100 g walnuts, coarsely chopped
• 3 egg yolks
• Grated zest of 1 lemon

Preparation

1. Start by crushing the dry biscuits until they reach a sand-like consistency. Mix the crushed biscuits with the melted butter until you obtain a homogeneous mixture.

2. Take a springform cake pan and line it with parchment paper. Press the biscuit mixture onto the bottom, creating a compact base. Place in the refrigerator for about 30 minutes to cool and harden.

3. Meanwhile, cut the pineapple into chunks, making sure to remove the central core. If using canned pineapple, drain it well from its juice.

4. In a bowl, whip the fresh cream until frothy and set aside.

5. In another bowl, beat the egg yolks with the sugar until light and frothy. Add the grated lemon zest and continue mixing.

6. Gently fold the whipped cream into the egg yolk, sugar, and lemon mixture. Add the pineapple chunks and chopped walnuts, stirring carefully to avoid deflating the mixture.

7. Pour the mixture onto the biscuit base in your pan and level it with a spatula.

8. Cover the ice cream cake with plastic wrap and place it in the freezer for at least 4 hours, until it is well set.

9. Before serving, remove the ice cream cake from the freezer and let it sit at room temperature for a few minutes to make slicing easier.

Fun Facts

The walnut and pineapple ice cream cake is a fresh dessert perfect for summer. The walnuts add a pleasant crunch while the pineapple gives a tropical note. You can also use other types of fruit to taste, such as mango or coconut, to vary the flavor according to your preferences.