Ice cream cake with waffle cones

Ingredients:

• 14 Pizzelli (thin Italian wafer cookies) or thin shortbread cookies with butter
• 3/4 cup chocolate ganache
• 1 liter vanilla-caramel ice cream, swirled in a spiral, slightly softened
• 1 l. chocolate ice cream, slightly softened
• 1/2 cup boiled condensed milk or dulce de leche caramel sauce
• 1/2 tsp flaky sea salt
• 5 waffle ice cream cones
• 1/4 cup toffee pieces
• Butter, softened, for greasing the pan

Preparation:

1. Cut a 60 x 15 cm strip of parchment paper. Grease the sides of a springform pan with butter, then line the parchment paper with the pan; it will extend above the pan, so you can make a tall cake.
2. Arrange half of the pizzelle cookies along the bottom of the pan, breaking them into small pieces if necessary to completely cover the gaps. Spread 1/4 cup of chocolate ganache on top.
3. Spoon half the vanilla-caramel and half the chocolate ice cream into the pan, alternating scoops of each flavor until the bottom is completely covered. Sprinkle with 1/4 cup of sugar. caramel sauce or boiled condensed milk and sprinkle with 1/4 teaspoon of sea salt.
4. Top with the remaining pizzelle cookies, gently pressing them into the ice cream to form a smooth surface. Spread 1/4 cup of chocolate ganache over the top. Top with scoops of the remaining vanilla-caramel and chocolate ice cream. Drizzle with the remaining 1/4 cup of caramel sauce and chocolate ganache and sprinkle with 1/4 teaspoon of sea salt.
5. Place ice cream cones on top, tips up. Refrigerate until the cake is firm, at least 6 hours or overnight. Release the springform pan ring and release the cake from the parchment paper. Press the pieces into the sides of the cake. Toffee irisServe immediately or store in the freezer for up to 2 days.
   
   Recipe Ice cream cake on a cake base with a banana-caramel layer, and chocolate mixed into the ice cream.