Ice cream salami

Method

1. Take the ice cream out of the freezer and let it soften.
2. Put the cocoa ice cream in a bowl and add the crumbled pistachios.
3. Put the milk ice cream in another bowl and add the crumbled hazelnuts.
4. Pour the cocoa ice cream on a baking parchment and even it out so as to form a rectangle.
5. Then put the milk ice cream on top of it and do the same, making sure the two ice creams don't get mixed up.
6. Bend the mixture in half along its length, making use of the baking parchment, forming a sort of salami and levelling its sides.
7. Then twist the baking paper at the ends, as if it were a candy, and put it all back in the freezer for at least 3-4 hours.
8. Just before serving, take the ice cream out of the freezer, remove the baking parchment and cut the 'salami' into slices.

Chef's tip

You can add some extra crumbled up nuts on top of the salami before serving it.

Serving suggestion

A nice dessert at the end of a meal, it can be enjoyed on its own too.

Wine selection

Asti spumante DOCG, Moscato d'Asti DOCG or Passito.

Family tip

You can tweak this recipe by using different Valsoia ice creams: choose either the cream & sour cherry version or the cocoa ripple!

Dish history

Here comes a summery variation of the most classical 'sweet salami'. Easy and quick to prepare, it makes an ideal dessert, a fresh delicacy to top off a dinner with friends, Sunday lunch or a tasty and energising break throughout the day. Very much loved by children, it can be used as a substitute for a birthday cake pretty much too! Try it out and have fun creating your own version!