For the base:
For the cream:
Start with the base of the ice cream cake. Place the hazelnuts, cocoa powder, carob flour, dates, and crackers into a blender. Once you get a sticky mixture, spread it evenly on the bottom of a 16 cm diameter mold and press down firmly to form the base.
Whip the Cremio pastry cream with the condensed milk. Chop the fruit finely and then add it to the whipped mixture along with the crunch. Pour the cream into a suitable container and leave it in the freezer for at least 4 hours. Serve with fruit or cream decoration.