Christmas nougat iced bombe

Christmas is coming and it's time to think about what we want to do. This cake is an easy one choice.

 Ingredients (8 servings)

1000 ml  Jijona nougat ice cream or the ice cream you prefer.

200 g turrón de chocolate (puffed rice chocolate)

Frosting

200 ml whipping cream 35% fat

30 g icing sugar 

Cookie layer

150 g cookies oreos, crushed

70 g unsalted butter

Directions

Crush the biscuits and mix with the melted butter to make a dough. Set aside.

Chop the puffed rice chocolate.

Line a medium bowl with plastic wrap.

Pour into mold the Jijona nougat ice cream or the ice cream chosen. If ice cream is hard give it a few minutes out of the freezer to work with.

Above the ice cream layer put a layer of  puffed rice chocolate chopped into small pieces, squeezing well for introducing it a little in the layer of ice cream.

Finally cover  with the oreo cookie dough to form a base.

Put the bowl in the freezer until the next day.

Next day:

Whip the cold whipping cream with the icing sugar until form soft peaks. 

Remove the cake from the freezer and unmold. If you can't,  dip the bowl in hot water only a few seconds to help you to unmold,  but just some seconds we do not want the ice cream melts.

Place the ice cream cake on a dish.

As you can see at the picture,  folds of the plastic wrap do not leave a smooth surface on the ice cream so you have to cover it to make it prettier.

Cover the cake with the whipped cream using a silicone spatula.

Before putting it in the freezer again to harden the cream,  do on the top a small hole in the cream just  where you will put the ornament later.

Remove from the freezer ten minutes before serving decorate at your taste, this year I've used an ornament of my Christmas tree. And enjoy it!