Chocolate Hazelnut Ice Cream Cake
A two-layer chocolate cake sandwich with chocolate-hazelnut-spread-marbled vanilla ice cream in the middle — quick to assemble, decadent enough for any birthday. Pure chocolate-hazelnut heaven.
Per serving
Ingredients
- 1Chocolate cake, 4 inch (sliced into 2 discs)
- 1/2 cupChocolate-hazelnut spread
- 500 g (1/2 kg)Vanilla ice cream
- 1/4 cupCrushed hazelnuts
- 2 tbspExtra chocolate chunks (optional)
- 1/2 cupWhipped cream, for finishing
Method
- 1
In a blender combine the chocolate-hazelnut spread and half of the softened vanilla ice cream and blend until smooth and uniform.
- 2
Transfer the chocolate-hazelnut spread ice cream to a bowl. Mash the remaining vanilla ice cream until just spreadable and fold into the chocolate-hazelnut spread ice cream to give a marbled effect — do not over-mix.
- 3
Line a loose-bottom tin with cling film, leaving extra hanging over the sides.
- 4
Lay the first chocolate cake disc on the base of the tin. Spread the chocolate-hazelnut-vanilla ice cream evenly over it. Scatter crushed hazelnuts and optional chocolate chunks.
- 5
Top with the second chocolate cake disc and press to compact. Cover loosely with cling wrap and freeze 6 to 7 hours.
- 6
Unmould, finish with piped whipped cream rosettes and an extra drizzle of warmed chocolate-hazelnut spread. Slice with a hot knife wiped clean between cuts.