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."
 
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Ready In:
35mins
Ingredients:
5
Serves:
12
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ingredients

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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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Reviews

  1. I cheated on this recipe more than I should admit. I used a box of Neapolitan Ice Cream and divided the layers with a sharp knife. It worked just as well. I followed the instructions for spreading the chocolate hazel nut spread on each layer (I used "JIF" Chocolate Hazelnut Spread... it's yummier than Nutella) and freezing between applications. What a great way to dress up plain ol' ice cream. We really enjoyed this and it was so simple to make. Thanks for posting this recipe. Made for Cook-a-thon for Zurie's DH. God bless :)
     
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RECIPE SUBMITTED BY

I'm a widow, retired, and I love cooking. I live on the coast in South Africa and I love seafood. You're welcome to my recipes (all kinds, definitely not just seafood!) Just remember that no recipe is ever cast in stone -- adjust to your taste! The photo was taken at a rustic seaside restaurant on our West Coast, approx 1 year ago (2016).
 
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