Coffee Pecan Ice Cream Cake

Step 1

Line your mold with baking paper by placing the sheet on the back of the mold and folding the edges on each side so as to fit the shape of the mold. Remove the paper, turn the mold over and place the baking paper inside.

Step 2

Using an ice cream scoop or a tablespoon, place half of the vanilla ice cream, taking care to spread it evenly using the back of a spoon.

Step 3

Coarsely crush the speculoos then distribute half over the ice cream, taking care to pack them well.

Step 4

Then add the coffee ice cream and spread it well so that you have a smooth layer.

Step 5

Add the other half of the crushed speculoos then the other half of the vanilla ice cream and finish with a very smooth layer. Then let the Vacherin rest for at least 2 hours in the freezer.

Step 6

Then unmold the Vacherin onto a dish then crush the pecan nuts and place them on top to decorate. Add a few more pieces of speculoos if you have them then finish with the caramel coulis. It's ready !