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Choc-Hazelnut Ice-Cream Cake

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“A Choc Rollette base filled with ice-cream, sounds good to me! One to try soon from Recipes +.”
READY IN:
15mins
SERVES:
10-12
UNITS:
US

Ingredients Nutrition

  • 250 g chocolate rollettes
  • 6 egg yolks
  • 12 cup caster sugar
  • 220 g chocolate hazelnut spread (Nutella)
  • 600 ml thickened cream
  • 13 cup roasted hazelnuts, chopped

Directions

  1. Line a 22cm springform pan with plastic wrap, extending it 5cm above the rim.
  2. Cut each rollette into 6 pieces & stand a row of slices upright around inside egde, use remainder to completely cover base breaking as needed to fill spaces.
  3. Place yolks & sugar in a large bowl, beat with an electric mixer until thick & creamy. Add choc-hazelnut spread & beat until just combined.
  4. Beat in cream and beat for 5 mins until thickened slightly.
  5. Pour the mixture into the pan & sprinkle with hazelnuts, cover with more plastic wrap but try not to touch the filling. Freeze overnight until firm.

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