Pistachio Ice Cream Cake with Hazelnut Swirl

Preparation

First, melt the butter in the microwave or in a bain-marie. Finely crush the Babette biscuits and mix them with the melted butter (the mixture should remain crumbly, not too compact).
Transfer the crumb mixture into a 24 cm springform tin, without pressing it down too firmly, and place it in the freezer.

In a large bowl, whip the cream until stiff, then add the condensed milk and Babbi Cremadelizia Pistachio.
Pour this mixture into the tin over the prepared base, then add spoonfuls of Babbi Cremadelizia Hazelnut to create a swirl effect.

Freeze for at least 4–5 hours, then decorate with more Cremadelizia Hazelnut and pieces of Babette.