Nutella And Ice Cream Cake

Total Time: 35 mins Preparation Time: 35 mins

Ingredients

• Servings: 12
• 13 ounces nutella (1 jar chocolate-hazelnut spread)
• 2 pints chocolate chip ice cream, softened (or nut ice cream, or equivalent in frozen yoghurt)
• 2 pints strawberry ice cream, softened (or frozen yoghurt)
• 2 pints vanilla ice cream, softened (or frozen yoghurt)
• 1 cup hazelnuts, coarsely chopped (optional)

Recipe

• 1 save 3 tablespoons nutella in a small pastry bag to use as topping.
• 2 wrap the outside of a 9" diameter springform cake tin with 2 3/4 inch high sides in foil.
• 3 spread the 1st ice cream/yoghurt evenly in bottom of pan.
• 4 use a small spoon, and drop half of the nutella by teaspoonsful evenly over the ice cream layer. do not try to spread it.
• 5 freeze until firm, about 30 minutes.
• 6 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.
• 7 then spread the vanilla ice cream on top. use a spatula to smooth top evenly.
• 8 pipe the nutella in the piping bag decoratively over the top. freeze the cake until firm, 30 minutes or so.
• 9 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!
• 10 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.
• 11 if you like, press the coarse hazelnut bits into the sides of the cake. serve!