Pistachio and hazelnut ice cream cake
Level: Easy
Preparation time: 30 minutes
Ingredients
For the base:
- 300 gr Babette Babbi
- 125 gr butter
For the filling:
- 500 ml fresh whipping cream
- 30 g condensed milk
- 150 g Cremadelizia Pistacchio Babbi
- Cremadelizia Nocciola Babbi to taste
Preparation
- First melt the butter in a microwave oven or bain-marie. In the meantime, finely chop the Babette and add them to the melted butter (it should be grainy and not perfectly compact).
- Place this crumble, without compacting it too much, in an opening hinged mould (24 cm in diameter) and let it rest in the freezer.
- In a large bowl, whip the cream firmly and add the condensed milk and Cremadelizia Pistacchio Babbi.
- Place this mixture in the mould (on top of the base made previously) and add Cremadelizia Nocciola Babbi in spoonfuls to create a marble effect.
- Leave to rest in the freezer for at least 4/5 hours and then decorate with some more Cremadelizia Nocciola and a few pieces of Babette.
Ingredients
For the base:
- 300 gr Babette Babbi
- 125 gr butter
For the filling:
- 500 ml fresh whipping cream
- 30 g condensed milk
- 150 g Cremadelizia Pistacchio Babbi
- Cremadelizia Nocciola Babbi to taste
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