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Chocolate, Hazelnut, and Vanilla Ice Cream Cake

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Chocolate, Hazelnut, and Vanilla Ice Cream Cake

Chocolate, Hazelnut, and Vanilla Ice Cream Cake

You can never have too many dessert recipes, so give Chocolate, Hazelnut, and Vanillan Ice Cream Cake a try. One portion of this dish contains roughly 6g of protein, 16g of fat, and a total of 297 calories. This recipe covers 9% of your daily requirements of vitamins and minerals. This recipe serves 12. It is perfect for Summer. It is a good option if you're following a gluten free and fodmap friendly diet. A mixture of semisweet chocolate, half-and-half, vanillan ice cream, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes around 1 hour and 10 minutes.

Instructions

1
Preheat oven to 35
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OvenOven
2
Place hazelnuts on a large baking sheet; toast until golden brown and fragrant (6-8 minutes).
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HazelnutsHazelnuts
ToastToast
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Baking SheetBaking Sheet
3
Place 3/4 cup hazelnuts in a food processor; process until nuts turn into a paste (3-5 minutes), scraping down sides of bowl occasionally.
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HazelnutsHazelnuts
NutsNuts
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Food ProcessorFood Processor
BowlBowl
4
Add chocolate; process until finely ground or melted (about 1 minute). Leave mixture in processor.
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ChocolateChocolate
5
Add half-and-half, sugar, and salt to a small saucepan.
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SugarSugar
SaltSalt
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Sauce PanSauce Pan
6
Heat over medium; bring just to a boil, stirring to dissolve sugar. With the motor running on the processor, pour cream mixture through the feed tube; process until mixture is very smooth (3-4 minutes), scraping down sides of bowl occasionally.
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CreamCream
SugarSugar
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BowlBowl
7
Transfer hazelnut mixture to a bowl; add vanilla.
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HazelnutsHazelnuts
VanillaVanilla
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BowlBowl
8
Let cool to room temperature; tightly cover and refrigerate until ready to use.
9
Line a 9- x 5-inch loaf pan with 2 sheets of plastic wrap that overlap, leaving enough overlap on ends to make unmolding easy.
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WrapWrap
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Plastic WrapPlastic Wrap
Loaf PanLoaf Pan
10
Spread 2 cups chocolate ice cream evenly in pan, making sure to pack it into corners.
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Chocolate Ice CreamChocolate Ice Cream
SpreadSpread
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Frying PanFrying Pan
11
Spread evenly with 1/2 cup reserved hazelnut spread; freeze 15 minutes. Top with a smooth layer of vanilla ice cream and another 1/2 cup hazelnut spread; freeze 15 minutes.
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Vanilla Ice CreamVanilla Ice Cream
Hazelnut SpreadHazelnut Spread
SpreadSpread
12
Spread remaining 2 cups chocolate ice cream in pan; top with remaining 1/2 cup hazelnut spread. Press remaining 1/2 cup hazelnuts into top of cake; fold plastic wrap over to cover. Freeze until firm (at least 4 hours).
Ingredients you will need
Chocolate Ice CreamChocolate Ice Cream
Hazelnut SpreadHazelnut Spread
HazelnutsHazelnuts
SpreadSpread
WrapWrap
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Plastic WrapPlastic Wrap
Frying PanFrying Pan
13
Lift cake from pan with plastic wrap; transfer to a cutting board.
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WrapWrap
Equipment you will use
Cutting BoardCutting Board
Plastic WrapPlastic Wrap
Frying PanFrying Pan
14
Cut cake into slices with a serrated knife dipped into hot water; wipe dry after each cut.
Ingredients you will need
WaterWater
Equipment you will use
Serrated KnifeSerrated Knife
DifficultyExpert
Ready In1 h, 10 m.
Servings12
Health Score4
Gluten FreeLow Fodmap
DietsGluten FreeFodmap Friendly
Dish TypesSide Dish
OccasionsSummer
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