Drumstick-Style Ice Cream Cake

Preparation: 20 minutes

Quantity: 8 portions Freezing: 15 hours Cooking: 10 minutes

For the crust:

• 1¼ cups (310 ml) crushed chocolate wafer cookies (or graham crackers)
• 80 ml (⅓ cup) melted butter
• 4 hazelnuts, roughly chopped (optional)

For the caramel:

• 1 packet (7 g) unflavored gelatin
• 90 ml (6 tbsp) cold water
• 90 ml (6 tbsp) corn syrup
• 45 ml (3 tbsp) water
• 30 ml (2 tbsp) butter
• 15 ml (1 tbsp) vanilla extract

For the filling:

• 1.25 liters (5 cups) French vanilla ice cream, softened
• 150 g (⅓ lb) milk chocolate, broken into pieces
• 80 ml (⅓ cup) chopped hazelnuts

Instructions:

1. In a bowl, mix the crushed chocolate wafers with the melted butter until the mixture resembles wet sand. Press firmly into the bottom of a 20 cm (8-inch) springform pan lined with parchment paper. Freeze for 30 minutes.
2. In another bowl, sprinkle the gelatin over 90 ml (6 tbsp) cold water and let bloom for 5 minutes.
3. In a small saucepan, heat the corn syrup, 45 ml (3 tbsp) water, and sugar over medium heat until the sugar dissolves (3–5 minutes). Bring to a boil and cook for 15–20 seconds. Remove from heat.
4. Stir the bloomed gelatin into the hot syrup until completely dissolved. Add the butter and vanilla, then let cool slightly.
5. Spread the caramel evenly over the chilled crust. Return to the freezer for about 1 hour until set.
6. Soften the vanilla ice cream slightly. Spread half of the ice cream over the caramel layer and smooth the surface. Freeze for 1 hour.
7. In a double boiler, melt the chocolate with the remaining ingredients for the second layer until smooth and uniform. Spread this chocolate mixture over the first ice cream layer and press down gently. Freeze until firm.
8. Spread the remaining softened ice cream over the chocolate layer and smooth the top. Freeze for at least 12 hours (or up to 24 hours) until completely set.
9. Remove the cake from the mold and place it on a serving plate.
10. In a bain-marie (double boiler), melt the remaining chocolate. Drizzle or spread it over the top of the cake. Sprinkle with chopped hazelnuts. Return to the freezer briefly to set.
11. Just before serving, decorate the top with the remaining hazelnuts and chocolate pieces if desired.
12. Place the cake in the refrigerator for about 1 hour before serving to make slicing easier. Cut into 8 portions.