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NUTELLA ICE CREAM TORTE
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Ice Cream Miscellaneous
Amount Measure Ingredient -- Preparation Method
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2 pints nut or chocolate chip ice cream or frozen --
softened
yogurt
2 pints strawberry ice cream or frozen yogurt -- softened
2 pints vanilla ice cream or frozen yogurt -- softened
Coarsely chopped toasted hazelnuts
(optional)
Spoon 3 tablespoons Nutella into small pastry bag with small plain tip. Set
aside to use for topping.
Wrap outside of 9-inch-diameter springform pan with 2 3/4-inch-high sides
with foil. Spread nut or chocolate chip ice cream evenly in bottom of pan.
Using small spoon, drop half of remaining Nutella by teaspoonfuls over ice
cream, spacing drops evenly (do not spread). Freeze until firm, about 30
minutes. Spread strawberry ice cream evenly over. Drop remaining Nutella by
teaspoonfuls over ice cream, spacing drops evenly (do not spread). Freeze
until firm, about 30 minutes. Spread vanilla ice cream evenly over. Using
spatula, smooth top. Pipe reserved Nutella decoratively over top. Freeze
just until Nutella is firm, about 30 minutes. Wrap torte in plastic and
freeze at least 6 hours or overnight. (Can be prepared 1 week ahead. Keep
frozen.)
Let torte stand briefly at room temperature to soften slightly. Remove foil
and plastic from pan. Using knife, cut around sides of pan; release sides.
Press hazelnuts into sides of torte, if desired.
This torte consists of three flavors of ice cream or frozen yogurt that are
layered with Nutella, a creamy hazelnut-chocolate spread available in
specialty foods stores and most supermarkets. (Look for it where the peanut
butter is sold.) The Nutella freezes firmly on the ice cream, but is soft
enough to cut through.
12 Servings
Bon Appétit
March 1995
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NOTES : 1 13-ounce jar Nutella (hazelnut-chocolate spread)
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