Sky-high Layered Ice Cream Cake

1. 1

   Spoon the chocolate ice cream in small pieces into a 9-inch springform pan, lined with plastic wrap, filling in any large holes, then spread it evenly with a warm rubber spatula.

2. 2

   Heat cream and stir in Nutella to thin out.

3. 3

   Cool.

4. 4

   Pour 1/2 of the Nutella over the chocolate ice cream and spread it evenly with a small offset spatula.

5. 5

   Freeze for at least 1 hour, or until firm.

6. 6

   Spoon the strawberry ice cream over the Nutella in small pieces, filling in any large holes, then spread it evenly with a warm rubber spatula.

7. 7

   Pour the remaining Nutella over the ice cream and spread it evenly with the offset spatula.

8. 8

   Scatter the hazelnuts over the top of the cake, then press in.

9. 9

   Cover the pan tightly with aluminum foil and freeze for at least 6 hours, or up to 2 weeks.

10. 10

    To serve, let the cake stand at room temperature for 5 to 10 minutes or in the refrigerator for 15 to 20 minutes.

11. 11

    Run a knife around the inside of the pan, release the side of the pan, and remove it.

12. 12

    Cut the cake into wedges.

* Per serving · 4 servings · Values may vary.

No additional tips available.