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Cornetto Ice-Cream Cake

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Layers of creamy ice cream topped with Cornetto cone pieces and a rich chocolate drizzle, offering a delightful frozen dessert experience.

Cooking Method
Cuisine
Courses
Difficulty Intermediate
Time
Prep Time: 1 hr Total Time: 1 hr
Servings 8
Best Season Summer
Ingredients:
    Base
  • 300g/10.6oz Cornetto Ice-Cream Cones (Crushed)
  • 150g/5.3oz Butter (Melted)
    • Filling
  • 400ml Whipping Cream (Whipped)
  • 180ml Condensed Milk (Sweetened)
  • 1 Tsp Vanilla Essence
    • Topping
  • 100g/3.5oz Dark Chocolate
  • 30g/1oz Butter
  • Hazelnuts (Roasted & Chopped)
Method:

  1. Line the inside of a 23cm/9inch springform pan with parchment paper.

  2. Mix the crushed biscuits and melted butter together and press down onto base and come up 3/4 of the side of the tin. Refrigerate for 30 minutes.

  3. Whip the cream then slowly fold in the vanilla and sweetened condensed milk.

  4. Pour the filling on top of the biscuits and freeze for 5 hours.

  5. Melt the dark chocolate and butter together, drizzle all over the top, sprinkle with crushed hazelnuts and drizzle a little more chocolate sauce on top.

  6. Always keep it in the freezer.

  7. Take it out 5 minutes before serving. Enjoy!

Read it online: https://lollyskitchen.com.mt/recipe/cornetto-ice-cream-cake/