Chocolate Hazelnut Ice Cream Cake
Chocolate Hazelnut Ice Cream Cake is one of our favorite ice cream desserts. I love this cake because it has three delicious layers. In the bottom layer, I put vanilla ice cream. I stir a chopped- up milk chocolate hazelnut bar into that. Then, I sprinkle chocolate wafer crumbs over that. For the second layer, I spread on chocolate ice cream. For the third layer, I spread on a rich chocolate ganache and chopped hazelnuts. I also love this cake because all I have to cook is the ganache. And, I like that it can be made ahead and be stored in the freezer until I want to serve it.
The Equipment I Used
- An Eight Inch Springform Pan- Use this to form your cake.
- Parchment Paper- You’ll need this to line your pan.
- A Food Processor- Use this to crush your cookies. Or, put them in a heavy plastic bag and crush them with a rolling pin.
- Heavy Duty Aluminum Foil- I used this to wrap the bottom of the pan in so the ice cream didn’t drip in my freezer.
The Ingredients Needed for Chocolate Hazelnut Ice Cream Cake
- Ice Cream- You’ll need chocolate and vanilla ice creams. I used Edy’s ice cream (regular, not slow churned). I found this ice cream very easy to work with. So, I recommend using an ice cream like Edy’s that has a lot of air whipped into it.
- Wafer Cookies- I used Nabisco chocolate wafer cookies. You could also use Oreos, just scrape off the cream filling.
- A Chocolate Bar- Use a milk chocolate hazelnut bar to stir into the vanilla ice cream. I used a Ritter bar.
How I Made my Cake
- First, I made the chocolate layer and froze it. It’s important to spread the ice cream as evenly as possible in the pan.
- Then, I topped it with the vanilla ice cream. And, let it freeze overnight.
- Finally, I poured on the ganache and sprinkled on some hazelnuts.
If you like ice cream cake, you need to try this scrumptious Chocolate Hazelnut Ice Cream Cake.
Chocolate Hazelnut Ice Cream Cake
Topped with a chocolate ganache and hazelnuts, and filled with chocolate ice cream and vanilla ice cream filled with a chopped milk chocolate hazelnut bar. Chocolate cookie crumbs separate the layers.
Equipment
- 8 inch springform pan
- Plastic Wrap
Ingredients
- 1.5 quarts chocolate ice cream
- 10 Nabisco chocolate wafer cookies, crushed into crumbs
- 1.5 quarts vanilla ice cream
- 3.5 ounces milk chocolate hazelnut bar, finely chopped
- ½ cup heavy cream
- 7 ounces bittersweet chocolate, finely chopped
- ½ cup skinned and chopped hazelnuts
Instructions
- Line an eight inch springform pan with plastic wrap so that it extends all the way up the sides and beyond by a few inches.
- Scoop the chocolate ice cream out into a big bowl and stir it until it's soft enough to be placed in the pan and flattened into an even layer. Sprinkle on the chocolate cookie crumbs. Cover the ice cream with plastic wrap and freeze it for one hour. Also, you may want to wrap the bottom of the pan in aluminum foil, in case of drips.
- Scoop the vanilla ice cream into the bowl, and stir in the chopped chocolate bar. Smooth the ice cream in an even layer, right on top of the chocolate crumbs. Cover with plastic wrap and freeze for six hours or overnight.
- After the six hours, make the ganache: Heat the cream in a two quart saucepan, just until it begins to simmer. Pour it over the bittersweet chocolate, and stir until it's totally smooth. Let it cool to room temperature.
- Remove the sides from the cake and remove the plastic wrap and, and invert it on to a serving plate. Spread the cooled ganache all over the top, letting some of it drip down the sides. Sprinkle the edges with hazelnuts. Refreeze for a couple more hours, and then serve.
Tried this recipe?Let us know how it was!
