Very easy-to-make vanilla ice cream cake. It is a mixture of vegan whipped cream and thick oat cooking cream in the right balance. I added layers of roasted hazelnuts, vegan wafers and dark melted chocolate.
The main idea was to make a cake that most guests would enjoy eating, that would look good and would exclude the usage of a stove in the warm summer period. It requires a hand mixer and whipping wire, as well as a bit of patience while the cake is in the freezer.
Basically, it is a frozen vanilla ice cream mixture layered with roasted hazelnuts and wafers that are drizzled with some chocolate. Then comes the next layer, and the cake needs to be returned back into the freezer for a short while, then covered again with one more layer of vanilla ice cream.
The cake should stand out on room temperature for approx. 10 – 15 min. before serving, and should be cut with a sharp knife (preferably dipped into boiling water and dried, before cutting).
To drizzle the cake:
To sprinkle the cake: