Nutella and Ice Cream Cake
Indulge in the decadent delight of this Nutella and Ice Cream Cake, a no-bake frozen dessert that's as stunning as it is easy to prepare. Made with layers of buttery chocolate cookie crust, creamy vanilla ice cream, and luscious Nutella hazelnut spread, this recipe is the perfect treat for any celebration or cozy night in. Topped with homemade whipped cream, a drizzle of warm Nutella, and a sprinkle of chopped hazelnuts or chocolate shavings, every bite offers a perfect balance of rich flavors and textures. This make-ahead masterpiece requires minimal prep time and no cooking, making it an effortless crowd-pleaser. Whether you're searching for an elegant holiday dessert or a cool summer indulgence, this Nutella and Ice Cream Cake is guaranteed to impress.
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Recipe Information
Ingredients
- 300 grams Chocolate cookies (e.g., Oreos or chocolate graham crackers)
- 100 grams Unsalted butter (melted)
- 250 grams Nutella (hazelnut spread)
- 1 liters Vanilla ice cream (softened)
- 250 milliliters Heavy cream
- 2 tablespoons Powdered sugar
- 50 grams Chopped hazelnuts (optional, for garnish)
- 30 grams Chocolate shavings (optional, for garnish)
Instructions
In a food processor, pulse the chocolate cookies until they form fine crumbs. Transfer to a bowl and mix with the melted butter until combined.
Press the cookie crumb mixture into the bottom of a 9-inch (23 cm) springform pan, creating an even crust. Place in the freezer for 10 minutes to set.
Spoon 150 grams of Nutella over the chilled crust and spread evenly using a spatula. Return to the freezer for another 10 minutes.
Spread the softened vanilla ice cream over the Nutella layer, smoothing the top. Freeze for at least 2 hours, or until firm.
In a medium bowl, beat the heavy cream and powdered sugar with a hand mixer until stiff peaks form. Spread the whipped cream over the firm ice cream layer.
Warm the remaining 100 grams of Nutella in the microwave for 15-20 seconds to loosen it, then drizzle it over the whipped cream layer.
Sprinkle the top of the cake with chopped hazelnuts and chocolate shavings for garnish, if desired.
Cover the cake with plastic wrap and freeze for at least 4 hours, or overnight for best results.
Before serving, remove the cake from the springform pan. Allow it to sit at room temperature for 5-10 minutes before slicing. Serve immediately and enjoy!
Nutrition Facts
Calories |
865 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.2 g | 73% | |
| Saturated Fat | 28.1 g | 141% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 114 mg | 38% | |
| Sodium | 275 mg | 12% | |
| Total Carbohydrate | 80.4 g | 29% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 63.5 g | ||
| Protein | 8.5 g | 17% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 218 mg | 17% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 448 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
