The best way to cool off in the summer days is by ice cream, but if you are fond of the sweet, there is no better combination of a cake with ice cream.
This recipe for Brazilian ice cream cake is prepared easily, and it will be a great summer refreshment.
For caramel sauce:
200 g of sweet hops
400 ml unsweetened condensed milk
1 tablespoon butter
4 tablespoons of sugar
4 tablespoons of chocolate powder
For the film:
400 grams of chocolate and hazelnut
2 l of vanilla ice cream or white chocolate
Method of preparation:
To prepare the sauce of caramel, dip your hop, condensed milk, butter, sugar and chocolate powder. Place them on a stove and cook for about 30 minutes with stirring occasionally until the sauce thickens. Let it cool.
In the meantime, chill out the strains and remove the ice cream a little to melt at room temperature. Cover the cake mold with paper or foil, and pour two-thirds of the stomachs on the bottom.
Pour two thirds of caramel sauce and two thirds of vanilla ice cream, then flush the mixture.
Then on the ice cream again add the remaining stuffed napolatanki and pour the sauce of caramel, and cover with the rest of the ice cream top.
Leave the dessert in the freezer for several hours or best overnight. Before serving, remove it from the refrigerator and leave for 20 minutes so that you do not eat frozen and frozen.