Vienetta Ice Cream Cake

Cut strips of baking paper to the size of the cake pan. The more strips, the more layers the cake will have.

Spread with a thin layer of melted chocolate and store in the freezer (a few minutes is enough) as flat as possible, until they harden a little.

Whip the cream very very cold, before starting we can add sweetener to taste (date paste, erythritol...).

Once whipped, take the chocolate out of the freezer and in the chosen container alternate a layer of chocolate with a thin layer of cream until we run out of cream.

Store in the freezer for at least 4 hours. To serve, remove from the freezer 10 minutes before serving so that it is not hard and can be easily unmolded.