Chocolate ice cream cake

  • 200 grams of vanilla wafers
  • 500g mascarpone
  • 200 grams of whipping cream
  • 2 tablespoons sugar
  • 200 grams of milk chocolate
  • 60 grams of dark chocolate chips
  • Cocoa powder for garnish
  1. Line a springform pan with parchment paper.
  2. Whisk the vanilla wafers to reduce it to dust, and pack it on the basis of the mold. Place in refrigerator for at least 20 minutes.
  3. Whip cream until stiff, then add the mascarpone continuing to mount.
  4. Divide the mixture into two parts.
  5. Melt the milk chocolate in a double boiler and add a half of cream.
  6. Add 2 tablespoons of powdered sugar to the other half continuing to mount with the whisk, then add the chocolate chips.
  7. Pour a layer of milk chocolate based, level well and place in freezer for 15 minutes.
  8. After this time, remove from freezer and pour the other cream.
  9. Leveling well, garnish with bitter chocolate and store in the freezer for at least 3 hours.
  10. Take out of the freezer about twenty minutes before serving.