Instructions

• Let the vanilla ice cream soften at room temperature for 5 to 10 minutes. You want it soft enough to spread but not melted.
• In a large shallow dish, spread one even layer of vanilla ice cream across the bottom.
• Drizzle the chocolate syrup over the ice cream. Use a spoon or a squeeze bottle for even coverage.
• Sprinkle the crushed nuts on top of the chocolate syrup. Press them very gently so they stick without sinking too deep.
• Add a layer of whipped cream. Spread it lightly with a spatula to keep the layers distinct.
• Repeat the layers as desired. Two full layers usually work best for clean slices and a balanced ratio.
• Cover the dish with plastic wrap or a tight-fitting lid.
• Freeze for at least 2 hours before serving.
• Let the dessert sit at room temperature for about 5 minutes before slicing. This small rest softens the top layer just enough for a knife to glide through without cracking the frozen layers.