Chocolate, Hazelnut, and Vanilla Ice Cream Cake

Name: Chocolate, Hazelnut, and Vanilla Ice Cream Cake
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 12
Cuisine: Global
Ingredients: 59 milliliters packed dark brown sugar; 118 milliliters fat-free half-and-half; 296 milliliters chopped hazelnuts, divided; 946 milliliters light chocolate ice cream, slightly softened, divided; 473 milliliters light vanilla ice cream, slightly softened; 1 Dash salt; 113 grams bittersweet or semisweet chocolate, chopped; 1 teaspoons pure vanilla extract

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

Preheat oven to 35

Equipment you will use

Oven

Place hazelnuts on a large baking sheet; toast until golden brown and fragrant (6-8 minutes).

Ingredients you will need

Hazelnuts

Toast

Equipment you will use

Baking Sheet

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.

Ingredients you will need

Hazelnuts

Nuts

Equipment you will use

Food Processor

Bowl

Add chocolate; process until finely ground or melted (about 1 minute). Leave mixture in processor.

Ingredients you will need

Chocolate

Add half-and-half, sugar, and salt to a small saucepan.

Ingredients you will need

Sugar

Salt

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Sauce Pan

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.

Ingredients you will need

Cream

Sugar

Equipment you will use

Bowl

Transfer hazelnut mixture to a bowl; add vanilla.

Ingredients you will need

Hazelnuts

Vanilla

Equipment you will use

Bowl

Let cool to room temperature; tightly cover and refrigerate until ready to use.

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.

Ingredients you will need

Wrap

Equipment you will use

Plastic Wrap

Loaf Pan

Spread 2 cups chocolate ice cream evenly in pan, making sure to pack it into corners.

Ingredients you will need

Chocolate Ice Cream

Spread

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Frying Pan

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.

Ingredients you will need

Vanilla Ice Cream

Hazelnut Spread

Spread

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 Cream

Hazelnut Spread

Hazelnuts

Spread

Wrap

Equipment you will use

Plastic Wrap

Frying Pan

Lift cake from pan with plastic wrap; transfer to a cutting board.

Ingredients you will need

Wrap