Ice cream cake

Cocoa and coconut ice cream, a dessert that harmoniously combines flavors and textures, bringing a touch of indulgence with every spoonful. This recipe not only amazes with its unique combinations, but it is also a pleasure to cook. Get ready to discover a delicacy that will surely become your favorite, considering how easy it is to make! Let's embark together on this culinary journey.

Total preparation time: 30 minutes
Freezing time: 8 hours (ideally overnight)
Number of servings: 8-10

Necessary ingredients:

*For the cocoa and coconut ice cream:*
- 1 can of sweetened condensed milk (approximately 375 g)
- 2 cups of whipped cream (preferably Hulala, with non-hydrogenated palm kernel fat)
- 3 tablespoons of coconut oil
- 1 teaspoon of vanilla (preferably natural extract)
- 5 tablespoons of cocoa powder

*For the cake layers:*
- 3 large crushed cookies (you can use homemade cookies, the recipe is available on my page)
- 7 pitted dates, soaked in warm water for 10 minutes
- 1 cup of pecans (all ingredients can be purchased from specialty stores)
- 1 cup of Brazil nuts
- 2 tablespoons of coconut oil
- Nutella ice cream (or a chocolate variant)
- Vanilla ice cream with whipped cream and yogurt (recipe available on my page)

Step by step in preparing the delight:

1. Preparing the cocoa and coconut ice cream:
In a mixing bowl, ideally metal to keep the temperature low, add the sweetened condensed milk and whipped cream. Mix on low speed until the ingredients are well combined. This mix will serve as a creamy base for the ice cream.

2. Heating the mixture:
Place the bowl over a double boiler, being careful not to let it boil. This technique will help to better homogenize the ingredients and achieve a smooth texture. Remove the bowl from the heat and add the vanilla, coconut oil, and cocoa. Mix well until the cocoa is fully incorporated and the mixture becomes homogeneous.

3. Freezing the ice cream:
Transfer the mixture to the freezing container and place it in the freezer. It is important to stir the ice cream every 30-60 minutes in the first 3-4 hours to prevent ice crystals from forming. After about 6 hours, your ice cream should be firm and ready to use.

4. Preparing the cake layers:
In a blender, chop the pecans and Brazil nuts until they become granular but not powdery. Add the coconut oil and soaked dates, blending until you achieve a sticky paste. This mixture will form a crunchy and delicious layer in the cake.

5. Assembling the frozen cake:
In a jena pan, lay an even layer of the nut mixture, followed by a layer of crushed cookies. Then add a layer of vanilla ice cream, followed by a layer of cocoa and coconut ice cream. Add a layer of Nutella ice cream (or chocolate) and finish with another layer of the nut mixture.

6. Final freezing:
Cover the pan with plastic wrap and leave it in the freezer, ideally overnight, to harden well.

7. Serving:
The next day, take the cake out of the freezer and let it sit at room temperature for 10-15 minutes to soften slightly. Invert the cake onto a platter and cut it into portions.

Serving suggestions and variations:
For an extra flavor boost, you can add a caramel or chocolate sauce on top of the portions before serving. You can also experiment with various ice cream flavors, such as strawberry or mango, to create new combinations.

Nutritional benefits:
This cocoa and coconut ice cream is packed with antioxidants from the cocoa and provides a good source of healthy fats from the pecans and Brazil nuts. Additionally, the dates add a touch of natural sweetness, reducing the need for added sugar.

Frequently asked questions:
1. Can I use unsweetened condensed milk?
Yes, you can use a sugar-free version, but the final taste may differ.

2. What can I use instead of coconut oil?
You can use butter, but the taste will be different, and the texture will vary.

3. How do I store the ice cream?
Make sure it is well covered with plastic wrap or in an airtight container to avoid ice crystal formation.

This cocoa and coconut ice cream recipe, with layers of nuts and homemade cookies, is not just a simple delicacy, but a culinary experience full of joy and satisfaction. By preparing it, you will not only delight your taste buds but also create unforgettable moments with your loved ones. So, put on your apron and let’s cook together!

 Ingredients: Cocoa and coconut ice cream: 1 can of condensed milk (375 g) 2 cups of whipped cream (Hulala with non-hydrogenated palm kernel fats) 3 tablespoons of coconut oil vanilla 5 tablespoons of cocoa. Cake layers: 3 large crushed biscuits 7 pitted dates 1 cup of pecans 1 cup of Brazil nuts 2 tablespoons of coconut oil Nutella ice cream vanilla ice cream with whipped cream and yogurt.

 Tags:  ice cream cake