This Vanilla Hazelnut Vacherin is an easy and delicious ice cream Cake! It’s a traditional recipe and… What a delight. As we all know during these Easter holidays, a frozen dessert is perfect after a nice meal. The Vacherin is made with ice cream, meringue and whipped cream. Everything we love.
First, here is the list of the different ingredients you will need to make the Vanilla Hazelnut Vacherin that serves 8
- 3 egg whites
- 80g caster sugar
- 80g icing sugar
- 1/2 L hazelnut ice cream
- 1/2 L of vanilla ice cream
- 30 cl very cold single cream
Now, here are the different steps you will have to follow to make the Vanilla Hazelnut Vacherin with a preparation time of 30 minutes and a cooking time of 1 hour.
We start by making the meringue. To do this, you must preheat your oven to 90°C or 194°F.
Whip the egg whites. When they start to get frothy, add the powdered sugar little by little. Let your robot run for 5 minutes until the sugar is well incorporated and the meringue is smooth. Then add the icing sugar and whisk for another 30 seconds.
Place the meringue in a piping bag fitted with a smooth nozzle and pipe a 20 cm disc or a rectangle the size of your mold and 12 meringues of around 6 cm or 2,5 inch in diameter. I advise you to make a little more in case some break, it’s quite fragile.
Bake for an hour and let cool in the oven off. If you have the impression that the meringues are not well cooked, extend the cooking for 10 to 15 minutes.
In the meantime, pour the hazelnut ice cream into your mould. Rectangular or round, the choice is yours.
Place back in the freezer for 30 minutes and do the same with the vanilla ice cream, spreading it with the back of a spoon or with a spatula. Put the Vacherin back in the freezer.
For the whipped cream, simply whip the very cold cream for about 10 minutes on medium speed until it thickens. Take the ice cream out of the freezer and unmold it on your very cold meringue disc or rectangle.
With a spatula, coat the edges of the cake with whipped cream. Glue the little meringues all around. Then place the cream in a piping bag fitted with a fluted nozzle. Pipe small peaks of cream between each meringue.
To finalize the decoration, also pipe peaks of cream on top of the Vacherin to hide all the spaces.