Fast Ice Cream Cake

by Editorial Staff

Summary

Prep Time	15 mins
Total Time	1 hr 15 mins
Course	Dessert
Cuisine	European
Servings (Default: 1)

Ingredients

300 g wafers, at least half them with chocolate icin
600 ml vanilla ice cream
5 tablespoon Nutella
3 tablespoon hazelnut brittle
500 ml strawberry ice cream

For decoration:

some strawberries or other suitable fruit

Instructions

Line the edge of the springform pan with vertically positioned waffles. Roughly crumble some of the waffles, distribute them on the bottom of the springform pan and press down lightly. Put the vanilla ice cream on top and spread it until the wafers are about half covered on the edge. Spread the Nutella and brittle on top. Now freeze the mold for at least half an hour.
Spread the strawberry ice cream on the then firm lower layer. Some of the wafers on the side edge should remain uncovered. To better distribute the ice, briefly tap the mold on the work surface. Sprinkle the top with more or less brittle again and then put the mold in the freezer again for at least half an hour.
Then decorate with some halved strawberries or other fruits and serve.
Note: Of course, completely different types of ice cream can also be used. The amount of ice cream can vary depending on the waffles used.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.