Hello! My name is Natalia and I am glad to welcome you to my channel Tasty Simply Fast!
Today I would like to offer you to make an ice cream cake "Milka".
The cake is made of chocolate cream ice cream combined with soft chocolate. The cake is delicious, yet simple and easy to prepare.
A step-by-step video recipe can be viewed in my video below.
Let's cook
For the base, we need 170 grams of shortbread chocolate chip cookies. Cookies must be crushed into crumbs.
The fastest option is to grind it in a blender, if there is no blender, then you can put the cookies in a bag and roll them out with a rolling pin.
Pour 50 grams of melted butter into the crushed crumbs. Mix everything thoroughly.
Add 1 tbsp. a spoonful of cream with a fat content of 30-35% and mix until smooth.
Next, look at your cookies, the crumb should be well pressed and easily crumble back. If the crumb does not hold its shape, then you can add another 1 tbsp. a spoonful of cream.
I collect the cake in a detachable form with a diameter of 19 cm. I close the bottom of the form with parchment paper, cover the edges of the form with Teflon tape. Acetate foil or parchment paper can be used instead of tape.
We shift the crumb into a mold and level it. This will be our base, we put the base in the refrigerator.
Let's make soft chocolate
Putting together
- 100 grams of cream with a fat content of 30-35%
- 100 grams of chocolate with 50% cocoa content
We heat everything together in a microwave oven or in a water bath until hot, no need to boil. Mix well with a whisk until smooth.
Soft chocolate is ready, let it cool to room temperature and put it in a pastry bag, or food bag. We leave the chocolate on the table.
Let's make ice cream
In a clean, dry, cold bowl, whisk 400 grams of chilled cream with a fat content of 30-35%. We begin to beat at the minimum speed of the mixer.
When the cream starts to foam, add 10 grams or 2 tsp to it. tablespoons of vanilla sugar, and gradually increasing the speed of the mixer to the maximum, beat the cream until airy. To soft peaks.
Add 200 grams of condensed milk to the whipped cream. Stir at medium speed of the mixer until smooth.
Ice cream is ready, divide it into 2 equal parts.
We remove one part, and add 20 grams or 2 tbsp into the second. spoons without the top of sifted cocoa.
Gently mix at medium mixer speed until smooth.
Let's form a cake
First, spread the chocolate ice cream balls on the base. It is convenient to lay them out with a teaspoon.
We lay out some of the balls close to the film.
We circle each ball with chocolate, I also draw with chocolate and on film, so that the finished cake has an interesting drawing.
Next, fill the voids between the balls with creamy ice cream.
Now put the chocolate balls on the ice cream.
Circle the chocolate balls with soft chocolate.
Fill the voids with creamy ice cream.
This is how we shape the whole cake.
At the end, fill the voids with creamy ice cream and gently level the top.
Knock the mold on the table a couple of times so that there are no voids and cover the cake with the remaining chocolate.
Draw a spiral over the chocolate with a wooden stick, we get a pattern. Do not lower the stick to the bottom so that the layers do not mix. Half a centimeter, maximum 1 centimeter down.
We put the cake in the freezer until it hardens completely, for about 5-7 hours. The freezing time depends on the capacity of your freezer.
We release the finished cake from the form, remove the tape and transfer to a plate.
If necessary, you can trim the edge of the cake with a hot dry knife.
To make it easier to cut the cake, it must be removed from the freezer in advance. About 10 - 20 minutes before serving, depending on your room temperature.
Ingredients designed for ice cream cake with a diameter of 19 cm, a height of 6 cm, weighing 1000 grams.
The foundation
- 170 grams of shortbread chocolate chip cookies
- 50 grams of butter
- 1 tbsp. a spoonful of cream with a fat content of 30-35%
Ice cream
- 400 grams of cream, 30-35% fat
- 200 grams of condensed milk
- 10 grams (2 tsp. spoons) vanilla sugar
- 20 grams (2 tbsp. spoons without tops) cocoa
Soft chocolate
- 100 grams of chocolate with 50% cocoa content
- 100 grams of cream, 30-35% fat