Chocolate, Hazelnut, and Vanilla Ice Cream Cake

 Recipe

Yield:

Makes 12 servings (serving size: 1 slice)

Recipe Time

Prep: 1 Hours
Cook: 10 Minutes
Freeze: 4 Hours, 30 Minutes

Nutritional 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

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

Preparation

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.

Note:

Lori Longbotham,

April 2011
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