Chocolate coffee ice cream cake with nuts and coffee whipped cream

Ingredients:

Ice cream cake

• Unsalted butter, to grease the pan
• 1 pound cake (300g), cut into 1cm thick slices.
• 3/4 cup chopped roasted nut mixture
• 1 liter chocolate ice cream, softened
• 1 liter of coffee ice cream, softened

Coffee whipped cream

• 1.5 cups heavy cream
• 6 tbsp brewed espresso, chilled
• 2 tablespoons powdered sugar
• 0.5 tsp vanilla extract
• 2 tablespoons chocolate sauce

Preparation:

1. Grease a 22cm springform pan with butter and line the bottom with a circle of parchment paper.
2. Line the bottom of the pan with pound cake slices, using the remaining pieces to line the sides of the pan if necessary. Sprinkle 1/2 cup of nuts on top. Spoon the chocolate ice cream onto the nut layer, pressing it firmly into place. Use an offset spatula to smooth the surface. Spoon the coffee ice cream over the chocolate ice cream, using a spatula to smooth the surface. Cover with plastic wrap and freeze until the ice cream sets, about 2 to 2.5 hours.
3. Run a knife around the edge of the cake, then unhook the ring from the pan and remove it. Invert the cake onto a piece of plastic wrap and remove the bottom of the pan and parchment. Place a plate on the bottom and invert the cake again.
4. Coffee whipped cream:
   
   Combine heavy cream, espresso, powdered sugar, and vanilla extract in a large bowl and beat with an electric mixer until soft peaks form. You'll have enough whipped cream to cover the top and sides of the cake and decorate it, if desired.
5. Frost the top and sides of the cake with whipped cream, sprinkle with the remaining 1/4 cup nuts, and drizzle with chocolate sauce. If the cake becomes too soft, return it to the freezer for a few minutes.
6. Freeze for another 1.5-2 hours or overnight. Let the cake sit at room temperature for about 20 minutes before serving.