Nutella ice cream cake

The Nutella ice cream cake is a delicious dessert that is simple to prepare. The simple procedure and the few easily available ingredients make this recipe within everyone's reach. Let's see what we need for the preparation of the Nutella ice cream cake. Ingredients 350 g Cocoa biscuits 400 ml Fresh liquid cream (unsweetened) 150 g Condensed milk 90 g Butter 200 g Nutella 30 ml Milk 60 g Vanilla icing sugar Preparation Start the preparation of the Nutella ice cream cake by placing the cookies in a food processor. Operate the blades and reduce the biscuits to powder. Then transfer them to a large container. In a saucepan, place the butter and milk. Melt everything over low heat and then add the mixture to the biscuits. Stir until the ingredients are combined. Line a 22 cm cake pan with parchment paper. Pour the biscuits into it and with a spoon compress them forming a compact layer on the bottom. Put the cake pan in the fridge and dedicate yourself to preparing the top of the cake. In a bowl, pour the cold cream together with the icing sugar. Whip everything with an electric whisk. To facilitate the process, place the cream in the freezer for 10 minutes before whipping it. In this way the cream will have a lower temperature and will allow you to whip it at its best. Once the cream is ready, add 120 g of Nutella and condensed milk. Mix with a spatula until you get a homogeneous mixture, then add the mixture to the biscuit base that you have previously prepared. Decorate the surface with the Nutella (80 g) left aside and place the cake pan in the freezer. The cake must remain in the freezer for at least 3 hours. After the time has passed, take the Nutella ice cream cake out of the freezer 15 – 20 minutes before serving it to your diners. For a richer version you can add a banana cut into cubes inside the cake.