Nutella and Ice Cream Cake

Recipe by Zurie
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 35mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Save 3 tablespoons Nutella in a small pastry bag to use as topping.
  • Wrap the outside of a 9" diameter springform cake tin with 2 3/4 inch high sides in foil.
  • Spread the 1st ice cream/yoghurt evenly in bottom of pan.
  • Use a small spoon, and drop half of the Nutella by teaspoonsful evenly over the ice cream layer. Do not try to spread it.
  • Freeze until firm, about 30 minutes.
  • Spread the 2nd ice cream evenly over the 1st layer, and again drop teaspoonsful of your remaining Nutella over this layer, and freeze again for 30 minutes.
  • Then spread the vanilla ice cream on top. Use a spatula to smooth top evenly.
  • Pipe the Nutella in the piping bag decoratively over the top. Freeze the cake until firm, 30 minutes or so.
  • Then wrap the entire torte, tin and all, in plastic, and freeze at least 6 hrs or overnight. This cake can be made a week ahead, how wonderful!
  • To serve, let it stand at room temperature for the outside to soften slightly. Remove the plastic and foil. Put on a cake plate. Use a knife to loosen the sides carefully, and release the springform pan.
  • If you like, press the coarse hazelnut bits into the sides of the cake. Serve!
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