Coconut and Nutella ice cream cake

The coconut and nutella ice cream cake is a delicious and simple dessert to prepare. Fresh and delicious, this dessert will conquer the palate of young and old. Let's see what you need for the preparation of the coconut and nutella ice cream cake. Ingredients 350 ml Fresh liquid cream (to be whipped) 100 g Vanilla icing sugar 100 g Coconut flour 200 g Condensed milk 300 g Digestive Biscuits 120 g Butter Preparation Start the preparation of the coconut and nutella ice cream cake by placing the cookies in a food processor. Bring the blades and reduce the biscuits to flour. Transfer the crushed biscuits to a container and set aside. Put the butter in a saucepan and place it on the stove to melt, when it is completely melted, add it to the biscuit flour. Mix everything until you get a sandy consistency. Then line a springform pan (22 cm) with parchment paper and insert the biscuit and butter mixture into it. Compress the base with a spoon on the bottom of the pan until it forms a homogeneous and compact layer. Put the cake pan to cool in the fridge for at least 15 minutes. While the base cools, start preparing the coconut cream. In a bowl, pour 100 ml of cream together with the condensed milk. Add the coconut flour and mix everything until smooth. In another bowl, whip the cream with the icing sugar, when it is firm, add it to the condensed milk and coconut mixture. Mix everything until the ingredients are completely blended. Take the cake pan out of the fridge, place the coconut cream on top of the layer of biscuits. Level the surface with a spatula and put in the freezer to cool for at least 3 hours. After the time necessary for the cake to freeze, take it out and transfer it to a serving dish. Decorate the surface with Nutella and let the cake settle to room temperature for about 15 minutes. When the coconut and Nutella ice cream cake has taken on a softer consistency, serve it to your diners.