Nutella Ice Cream Cake, perfect for any celebration. This delectable dessert combines the richness of Nutella and Ferrero Rocher chocolates with the creamy texture of homemade ice cream. Prepare it up to a week in advance and decorate before serving for a hassle-free, impressive treat that's sure to delight.
Ideal for making ahead for any celebration. It's designed to be frozen until needed, ensuring a smooth prep process. Garnish with chocolate sauce and more Ferrero Rocher chocolates for a stunning finish. Easy to follow, this cake is a guaranteed hit for both chocolate and ice cream lovers alike. Let it sit a bit before slicing for the best experience.
Why You Will Love My Nutella Ice Cream Cake
Firstly, you'll appreciate this dessert as a fantastic alternative to traditional birthday cakes, especially if you're looking for something a little different. The combination of Nutella's smooth hazelnut flavor with the luxurious crunch of Ferrero Rocher chocolates offers a rich, creamy texture that's hard to beat.
Secondly, its convenience is unbeatable. You can prepare this cake well in advance, freeze it, and then add the final touches right before serving. This feature makes it a great option for anyone looking to minimize kitchen time and maximize enjoyment with guests, providing a memorable and stress-free alternative for birthday festivities. You might also enjoy trying our Cappuccino Coffee Ice Cream Cake.
Ingredients In Nutella Ice Cream Cake
Ferrero Rocher Chocolates: These are used both within the ice cream mixture and as a garnish. They add a luxurious, nutty chocolate flavor and a crunchy texture to the cake, enhancing its overall taste and visual appeal.
Warm Milk: This ingredient helps to smoothly blend the Ferrero Rocher chocolates into a fine mixture, ensuring the chocolate and hazelnut flavors are evenly distributed throughout the ice cream.
Heavy Cream: The foundation of the ice cream, heavy cream is whipped to create a light, airy texture. It's what gives the ice cream its rich and creamy consistency.
Sweetened Condensed Milk: This adds sweetness and a smooth texture to the ice cream mixture. It eliminates the need for additional sugar and helping to soften the ice cream for easier slicing.
Milk Powder: Optional, milk powder can help to stabilize the ice cream mixture and enhance its creamy texture. It makes the ice cream richer and more flavorful.
Chocolate Cookies: These form the layers within the Nutella ice cream cake. They add a crunchy texture that contrasts nicely with the creamy ice cream. They also absorb some of the moisture from the ice cream, becoming delightfully soft.
Nutella: A key flavor component, Nutella brings its signature chocolate and hazelnut taste to the dessert. It enriches the ice cream mixture with a deep, rich flavor.
Chocolate Sauce: Used as a garnish, the chocolate sauce enhances the visual appeal of the cake. It adds a glossy finish and an extra layer of chocolatey goodness. Our Chocolate Hot Fudge Sauce is a great choice!
More Ferrero Rocher Chocolates for Garnish: Additional chocolates are used to decorate the cake. They provide a beautiful presentation and an extra burst of flavor and texture with each slice.
How To Make My Nutella Ice Cream Cake
Prepare the Pan
Start by setting up your mousse ring or springform pan on a tray lined with parchment paper for easy transportation. Line the inside of the ring with an acetate cake collar or parchment paper to ensure a smooth release once the cake is frozen.
Blend Ferrero Rocher and Milk
Combine Ferrero Rocher chocolates with warm milk in a bowl. Use a stick blender to mix until smooth. Let this mixture cool to room temperature. The warm milk helps to melt the chocolates and release their flavors.
Mix the Nutella Ice Cream Base
In a large bowl, whisk together heavy cream, sweetened condensed milk, and milk powder (if using) until well combined. Add the cooled Ferrero Rocher mixture. Use a hand mixer to beat until the mixture thickens and increases in volume, creating a light and airy ice cream base.
Layer the Cake
Place a layer of chocolate cookies at the base of your prepared pan, breaking pieces to fill any gaps. Pour half of the ice cream mixture over the cookies. Add another layer of cookies on top, filling in gaps as before.
Add Nutella Layer
Beat Nutella into the remaining ice cream mixture until evenly mixed. Pour this over the second layer of cookies, ensuring it's spread evenly. This creates a distinct, flavorful layer in your cake.
Freeze the Nutella Ice Cream Cake
Allow the cake to freeze overnight or up to a week. Freezing solidifies the layers and ensures the cake holds its shape when served.
Garnish and Serve
Once ready to serve, remove the cake from the freezer. Carefully remove the mousse ring and acetate collar or parchment paper. Transfer the cake to a serving plate.
Drizzle the top with chocolate sauce, encouraging it to drip down the sides for a decorative effect. Garnish with whole and broken pieces of Ferrero Rocher chocolates.
Let the cake sit at room temperature for about 10 minutes before slicing. This slight thawing makes cutting easier and enhances the cake's flavors.
My Top Tip
My tip for making Nutella Ice Cream Cake is to thoroughly mix the Ferrero Rocher and warm milk blend until completely smooth before cooling and adding it to the ice cream base.
This step makes sure that the luxurious chocolate and hazelnut flavors are evenly distributed throughout the ice cream, providing a consistent taste and texture in every bite. Properly blending and incorporating this mixture is key to getting the signature flavor profile that makes this dessert so special.
Variations and Serving Suggestions for Nutella Ice Cream Cake
Variations:
- Coffee Infusion: For a mocha twist, dissolve a tablespoon of instant coffee in the warm milk before blending with the Ferrero Rocher chocolates. This will add a subtle coffee flavor that pairs beautifully with the chocolate and hazelnut.
- Different Cookie Layers: Instead of chocolate cookies, try using ladyfingers, graham crackers, or even Oreos for the layers. Each type of cookie will offer a different texture and flavor profile.
- Fruit Topping: Add a fresh element by topping the cake with sliced strawberries, raspberries, or a cherry compote. The fruit's tartness will balance the sweetness of the ice cream and chocolate.
- Nutty Crunch: For extra crunch and nutty flavor, sprinkle chopped hazelnuts or almonds between the layers and on top of the cake before freezing.
Serving Suggestions:
- Whipped Cream: Serve each slice with a dollop of whipped cream on the side for an extra creamy touch. Try our chocolate whipped cream from my Mini Kit Kat Cheesecake recipe
- Hot Espresso Drizzle: Offer a small jug of hot espresso to pour over the cake when serving. The warmth and bitterness of the espresso complement the sweet, creamy flavors of the cake.
- Chocolate Ganache: Instead of chocolate sauce, consider making a rich chocolate ganache to pour over the cake. It adds a glossy, decadent finish that's hard to resist. You could also try our Chocolate Hot Fudge Sauce.
- Ice Cream Sides: Accompany each slice with a small scoop of vanilla or hazelnut ice cream for those who can't get enough of the ice cream experience.
More Ice Cream Cakes
More Ice Cream Recipes
- Peanut Butter Ice Cream
- Tim Tam Slam Ice Cream Recipe
- Snickers Ice Cream (No Churn)
- Nutella Brownie Ice Cream Cake
Common Questions
Yes, you can use a regular cake pan lined with plastic wrap or parchment paper. Ensure the lining extends over the sides to easily lift the cake out once frozen.
It's best to freeze the cake overnight, but for optimal texture, freezing for at least 6-8 hours is recommended. You can freeze it up to a week in advance if needed.
While milk powder is optional, it helps to stabilize the ice cream and enrich its creamy texture. If you prefer to omit it, the cake will still be delicious but might have a slightly softer texture.
You can substitute lower-fat versions of heavy cream and sweetened condensed milk, but keep in mind that this will affect the creaminess and overall texture of the ice cream cake.
Nutella Ice Cream Cake
INGREDIENTS
Ice Cream Cake
- 4 (4) Ferrero Rocher chocolates
- ⅓ cup (⅓ cup) whole milk warm
- 600 ml (2 ½ cups) heavy cream
- 395 g (14 oz) sweetened condensed milk
- 2 tablespoon (2 tablespoon) milk powder
- 12 (12) chocolate cookies
- ½ cup (½ cup) Nutella
Garnish
- ½ cup (½ cup) chocolate sauce
- 6 (6) Ferrero Rocher chocolates
INSTRUCTIONS
Ice Cream Cake
- Place a mousse ring on a tray lined with parchment paper.
- Line the ring with an acetate cake collar or parchment paper for easy removal.
- In a bowl, blend 4 Ferrero Rocher chocolates with warm milk until smooth. Let the mixture cool to room temperature.
- In a large mixing bowl, combine the heavy cream, sweetened condensed milk, milk powder (if using), and the cooled Ferrero Rocher mixture.
- Use a hand mixer to mix until the mixture thickens and increases in volume by at least one third.
- Start with a layer of chocolate cookies at the base of the mousse ring, breaking pieces as needed to fill any gaps.
- Pour half of the ice cream mixture over the cookie layer.
- Place another layer of cookies on top of the ice cream, again filling gaps with broken pieces.
- Mix the Nutella into the remaining ice cream mixture until well combined.
- Pour this over the second layer of cookies. Smooth the top and freeze overnight or up to a week.
Serve
- When ready to serve, remove the cake from the freezer. Release it from the mousse ring and remove the acetate collar or parchment paper.
- Transfer the cake to a serving plate, drizzle with chocolate sauce, and decorate with the remaining Ferrero Rocher chocolates, whole and in chunks.
- Let the cake sit at room temperature for about 10 minutes before serving for easier slicing.
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