If there’s one dessert that can effortlessly steal the spotlight at any gathering, it’s the decadent Rocher Chocolate Ice Cream Cake. This luxurious treat combines the richness of chocolate with the smoothness of hazelnut cream, creating a symphony of flavours that is sure to leave your taste buds in awe. At Mama Mia, we’re excited to share a delightful no-bake ice cream cake recipe that features our Rocher Rocker ice cream, transforming a classic chocolate experience into a gelato indulgence. Get ready to impress your guests and satisfy your chocolate cravings with this show-stopping creation.
Let’s craft the perfect Rocher Chocolate Ice Cream Cake…
(Or if you’re not in the mood to make your own, just order our Rocher Rocker Ice Cream Cake instead!)
Ingredients You’ll Need:
- 500 ml of Mama Mia’s Rocher Rocker ice cream
- 1 box of chocolate wafer cookies
- 1/2 cup of hazelnuts, chopped
- 1/4 cup of butter, melted
- 1 cup of heavy whipping cream
- 1/4 cup of powdered sugar
- 1 teaspoon of vanilla extract
Steps to Deliciousness:
Prepare the Chocolate Crust:
Start by creating the chocolatey foundation of your ice cream cake. In a food processor, crush chocolate wafer cookies until they turn into fine crumbs. Combine the cookie crumbs and melted butter in a bowl, mixing them until they resemble wet sand. Press this mixture firmly into the base of a springform pan to form the crust. Place the pan in the freezer to set while you move on to the next step.
Layering the Rocher Ice Cream:
Once the crust is set, it’s time to layer on the indulgence. Take your Mama Mia’s Rocher Rocker ice cream out of the freezer and allow it to soften slightly. Spread a generous layer of the gelato over the crust, ensuring it covers the entire surface evenly. Gently tap the pan to remove any air bubbles and return it to the freezer to set.
Creating the Hazelnut Crunch Layer:
To add a delightful crunch and hazelnut goodness to your ice cream cake, sprinkle chopped hazelnuts over the Rocher ice cream layer. Press them gently so they stick onto the ice cream. The combination of the smooth gelato and the crunchy hazelnuts will create a sensational textural experience.
Whipping Up the Creamy Topping:
In a mixing bowl, whip the heavy whipping cream until soft peaks form. Add in the powdered sugar and vanilla extract, continuing to whip until the cream is thick and fluffy. This luscious whipped cream will crown your ice cream cake with a velvety finish.
The Final Touch:
Spread the whipped cream over the hazelnut crunch layer, creating a beautifully creamy top. You can get creative by using a spatula to create swirls and peaks. To enhance the aesthetics, garnish the cake with additional chopped hazelnuts or a drizzle of chocolate syrup.
Let It Set:
Place your masterpiece back in the freezer and allow it to set for at least 4-6 hours, or preferably overnight. This ensures that all the layers meld together perfectly and that each bite is a heavenly combination of flavours and textures.
Unveil and Indulge:
When the time comes to enjoy your creation, carefully remove the ice cream cake from the springform pan. Let it sit for a few minutes to make slicing easier. With each slice, you’ll reveal layers of chocolatey bliss, creamy Rocher Rocker Ice Cream, and satisfying hazelnut crunch.
Crafting the perfect Rocher Chocolate Ice Cream Cake with Mama Mia’s Rocher Rocker ice cream is an experience that combines culinary artistry with indulgent pleasure. This no-bake dessert masterpiece is the ultimate celebration treat that transforms a classic chocolate into an elevated gelato experience. With layers of flavour and texture, it’s bound to leave your guests in awe and your taste buds singing with delight. So, gather your ingredients, follow the simple steps, and let the applause for your delectable creation be the sweetest reward!
