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Chocolate, Hazelnut, and Vanilla Ice Cream Cake

Photo: Andrew McCaul
Prep time 1 hr
Cook time 10 mins
Freeze time 4 hrs, 30 mins
Yield Makes 12 servings (serving size: 1 slice)

Ingredients

  • 1 1/4 cups chopped hazelnuts, divided
  • 4 ounces bittersweet or semisweet chocolate, chopped
  • 1/2 cup fat-free half-and-half
  • 1/4 cup packed dark brown sugar
  • Dash of salt
  • 1/2 teaspoon pure vanilla extract
  • 4 cups light chocolate ice cream, slightly softened, divided
  • 2 cups light vanilla ice cream, slightly softened

Nutrition Information

  • calories 271
  • fat 14 g
  • satfat 5 g
  • monofat 8 g
  • polyfat 1 g
  • protein 6 g
  • carbohydrate 31 g
  • fiber 3 g
  • cholesterol 19 mg
  • iron 1 mg
  • sodium 84 mg
  • calcium 136 mg

How to Make It

  1. Preheat oven to 350°. Place hazelnuts on a large baking sheet; toast until golden brown and fragrant (6-8 minutes). 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. Add chocolate; process until finely ground or melted (about 1 minute). Leave mixture in processor.

  2. Add half-and-half, sugar, and salt to a small saucepan. 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. Transfer hazelnut mixture to a bowl; add vanilla. Let cool to room temperature; tightly cover and refrigerate until ready to use.

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

  4. Lift cake from pan with plastic wrap; transfer to a cutting board. Cut cake into slices with a serrated knife dipped into hot water; wipe dry after each cut.