How to make
Cool the cream very well, in order to have a perfect result when whipping it.
If you like, you can prepare a homemade walnut croquant from 4.2 oz (120 g) of sugar and 3.5 oz (100 g) of walnuts. Caramelize the sugar until it aquires a golden color, add the nuts and shake the cookware to caramelize them.
Pour it onto baking paper and when it cools down nicely and sets, break it into pieces and grind it in a blender on medium speed.
To do this, you must have a device, which is capable of grinding solid foods.
The other option is to bet on a ready-made croquant, which is bought from the store.
Whip the chilled cream into a fluffy cream. Pour the condensed milk and beat briefly until a homogeneous mixture is obtained.
In a small cake tin with a detachable bottom, arrange a layer of wafer crusts, sprinkle them with croquant, then a layer of cream ice cream and alternate until you run out of the products. Finish off with the cream mixture and sprinkle it generously with croquant.
For my cake, which turn out very tall, the diameter of the form is 6″ (15 cm), but you can make it with a larger diameter and fewer layers and height.
Always sprinkle croquant on the layers so that they do not soften when left in the freezer.
Cover the finished homemade ice cream cake with cling film and put it in the freezer for 4-5 hours minimum.
Cut it into portions and serve this gorgeous and very easy to make ice cream cake with wafer layers.
Enjoy!
