Nutella and Ice Cream Cake

“This delectable recipe is by Elinor Klivans, and comes from the March 1995 "Bon Appetit" magazine. I have not made it, but it sounds SO wonderful that I thought I'd post it, with due credit to the original cook. I wish I could post the photo too -- looks fantastic, and would make a wonderful birthday cake for anyone! It consists of 3 flavours of either ice cream or frozen yoghurt, layered with Nutella ... yum! Nutella freezes on the ice cream but will still be soft enough to cut through. It's a very easy recipe.”
READY IN:
35mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  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!

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