Quick ice cream cake

Ingredients for 1 servings:

• 300 g waffles, at least half of which should be chocolate-coated
• 600 ml vanilla ice cream
• 5 tbsp Nutella
• 3 tbsp hazelnut brittle
• 500 ml strawberry ice cream
• some strawberries or other suitable fruits

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 15 minutes

Two layers of ice cream, Nutella in between and waffles all around – this delicious ice cream cake is prepared in no time!

Line the edge of the springform pan with vertically positioned waffles. Roughly crumble some of the waffles, spread them on the bottom of the springform pan, and press them down lightly. Spoon vanilla ice cream on top and spread them on, making sure that the waffles on the sides are about half covered. Spread Nutella and praline on top. Freeze the pan for at least half an hour. Spread the strawberry ice cream on the now solid bottom layer, leaving some of the waffles on the sides uncovered. To spread the ice cream more evenly, tap the pan briefly on the work surface. Sprinkle the top with more or less praline and then place the pan back in the freezer for at least half an hour. Decorate with some halved strawberries or other fruit and serve. Note: You can of course also use completely different types of ice cream. The amount of ice cream can vary depending on the waffles used.