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1
Have an 8-inch springform pan ready.
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2
Remove ice cream and gelato from freezer.
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3
Let stand at room temperature 15 minutes or until soft and spreadable but not melting.
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4
(Return to freez-er briefly if too soft to work with.) Meanwhile, with a long sharp knife, cut 9 KitKat bars in 4 sections each.
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5
Stand around sides of pan, narrower KitKat-inscribed side against pan.
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6
Coarsely chop remaining 9 KitKat bars; make 3 equal piles.
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7
Spoon coffee ice cream into springform pan; spread firmly and evenly to cover bottom.
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8
Sprinkle with 1 pile chopped KitKats.
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9
Continue layering, adding 1 pint chocolate ice cream, a pile of chopped KitKats, the hazelnut gelato, remaining chopped KitKats, then remaining 1 pint chocolate ice cream.
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10
(If at any time the bottom layer (s) begin to melt, place cake in freezer until ice cream becomes firm.) Cover pan and freeze at least 8 hours until very firm or up to 1 month.
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11
Just before serving; Remove pan sides and garnish as shown.
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12
To make clean cuts, dip a long, sharp knife in hot water between cuts.
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13
FYI KitKats are sold in several sizes.
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14
For this cake we used 3 1/2-in-long KitKat bars, each having 4 sections, often sold in 6-packs of 1 1/2 oz each TIP: Can be prepared through Step 5, wrapped well and frozen up to 1 month.
