This irresistible ice cream cake is a refreshing and creamy no-bake dessert, perfect for hot summer days. Easy to make and full of layers, it’s a treat the whole family will love.
Ingredients:
4 ¼ cups milk
1 ½ cups sugar
3 packets of gelatin (approx. 3 tablespoons)
4.4 oz hazelnut wafers
1 cup graham cracker crumbs or crushed tea biscuits
2 to 2½ cups fruit of your choice
1¾ cups whipped cream
Preparation:
Heat the milk with sugar until the sugar dissolves.
In a bit of water, activate the gelatin. Add it to the milk and cook over low heat for about 5 minutes, until the gelatin is fully dissolved.
Then cool the mixture and fold in the whipped cream.
Divide the mixture into 3 equal parts:
- To the first part, add the crushed cookies and spread into a mold.
- To the second part, add the crushed hazelnut wafers and layer it over the cookie base.
- To the third part, add the fruit and pour it over the previous layers.
Place the mold in the freezer until the dessert sets. Decorate as desired before serving.
