Coffee Ice Cream Cake

Ingredients:

• 1 liter of coffee ice cream
• 3 cups crumbled cinnamon breakfast cereal, plus extra for garnish
• 0.75 tbsp. Dulce de leche dessert
• 1 liter of chocolate ice cream
• 2.5 cups heavy cream
• 0.25 cup powdered sugar
• 1 teaspoon vanilla extract

Preparation:

1. Line the bottom of an 8-inch springform pan with parchment paper and freeze for 10 minutes. Cut the coffee ice cream into pieces and beat with a mixer fitted with a paddle attachment on low speed until soft and smooth but not melted, about 30 seconds.
2. Sprinkle 1 cup of crushed cinnamon flakes into the bottom of a chilled pan. Spread the coffee ice cream evenly over the flakes and tap the pan on the counter a few times to remove any air bubbles. Sprinkle another 1 cup of crushed cinnamon flakes on top and smooth it out. Top with an even layer of dulce de leche. Freeze for 1-2 hours.
3. Cut the chocolate ice cream into pieces and beat with a mixer until soft. Spread the ice cream evenly over the dulce de leche, then sprinkle with the remaining 1 cup of cinnamon flakes. Freeze the cake until set, at least 2 hours or overnight.
4. Cover the cake with icingWrap the pan with a warm kitchen towel to loosen the cake from the sides. Remove the sides and transfer the cake to a plate. Freeze for 15 minutes. Whip the cream with the powdered sugar and vanilla until stiff peaks form. Spread the cream over the top and sides of the cake. Decorate with cinnamon flakes. Freeze until the cake is set, 3 hours or overnight.