Best 2 Nutella And Ice Cream Cake Recipes

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**Nutella and Ice Cream Cake: A Sweet Symphony of Chocolate and Frozen Delight**

Indulge in a culinary masterpiece that harmonizes the rich, velvety embrace of Nutella with the cool, refreshing allure of ice cream. This delectable cake is a symphony of textures and flavors, featuring layers of moist chocolate cake, creamy ice cream, and the irresistible hazelnut spread. With its captivating presentation and symphony of flavors, this Nutella and ice cream cake is sure to be the star of any celebration.

**Nutella Ice Cream Cake Recipe:**

**Chocolate Cake:**

- 1 1/2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk

**Nutella Ice Cream:**

- 1 quart vanilla ice cream, softened
- 1/2 cup Nutella
- 1/2 cup chopped hazelnuts

**Assembly:**

- 1 cup Nutella
- 1/2 cup chopped hazelnuts
- Chocolate shavings, for garnish

**Nutella Ganache:**

- 1/2 cup Nutella
- 1/4 cup heavy cream

**Detailed Instructions:**

1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round baking pans.
2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
3. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugars until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.
4. Add the dry ingredients to the wet ingredients alternately with the buttermilk, beginning and ending with the dry ingredients. Beat until just combined.
5. Divide the batter between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.
6. In a large bowl, combine the softened ice cream, Nutella, and chopped hazelnuts. Stir until well combined.
7. Place one of the cooled chocolate cake layers on a serving plate. Spread with 1 cup of Nutella. Top with the ice cream mixture and then the remaining chocolate cake layer.
8. In a small saucepan over low heat, combine the Nutella and heavy cream. Stir until smooth and melted. Pour the ganache over the top of the cake, allowing it to drip down the sides.
9. Sprinkle with chopped hazelnuts and chocolate shavings. Freeze for at least 4 hours before serving.

**Enjoy this delightful Nutella and ice cream cake, a perfect treat for any occasion!**

Here are our top 2 tried and tested recipes!

NUTELLA® CHOCOLATE CAKE



Nutella® Chocolate Cake image

This show-stopping, rich, moist, decadent chocolate cake is not for the faint of heart. It wins almost every time I have entered it in a cooking contest. This cake recipe translates well to cupcakes, as well.

Provided by Mama Fresh

Categories     Desserts     Cakes     Chocolate Cake Recipes

Time 5h40m

Yield 12

Number Of Ingredients 25

nonstick baking spray
2 cups all-purpose flour
2 cups white sugar
¾ cup unsweetened cocoa powder
2 teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
1 teaspoon instant espresso powder
1 cup milk
½ cup vegetable oil
2 eggs
2 teaspoons vanilla extract
1 cup boiling water
8 ounces bittersweet chocolate, finely chopped
¾ cup heavy whipping cream
1 tablespoon shortening
1 cup unsalted butter, at room temperature
2 cups confectioners' sugar
⅔ cup chocolate-hazelnut spread (such as Nutella®)
1 teaspoon vanilla extract
1 pinch kosher salt
2 tablespoons heavy whipping cream
4 ounces bittersweet chocolate, chopped
¼ cup heavy whipping cream
½ tablespoon shortening

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line the bottoms of three 8-inch cake pans with parchment paper and spray with baking spray.
  • Combine flour, sugar, cocoa, baking powder, baking soda, salt, and espresso powder in a large bowl and whisk until well combined. Add milk, vegetable oil, eggs, and 2 teaspoons vanilla extract to flour mixture and mix together using an electric mixer on medium speed until well combined. Reduce speed and carefully pour boiling water into cake batter. Beat on high speed for about 1 minute to add air to the batter. Distribute cake batter evenly between the prepared cake pans.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Remove from the oven and cool on a wire rack for 10 minutes. Run a table knife around the edges to loosen. Invert cakes carefully onto serving plates or cooling racks. Let cool completely. Trim tops of cakes to level, if necessary.
  • Place 8 ounces chopped chocolate in the heatproof bowl of a stand mixer and set aside. Whisk together 3/4 cup cream and 1 tablespoon shortening in a small saucepan and bring to a boil over medium heat. Remove from heat and pour boiling mixture over chocolate and whisk until melted and smooth. Cool to room temperature. Beat using an electric mixer on high speed until chocolate mixture is lighter in color and fluffy in texture, about 1 minute. Immediately proceed to assemble the cake before the the whipped chocolate fudge filling hardens, which makes it difficult to spread.
  • To assemble the cake, place 1 cooled cake layer with the trimmed side up on a cake pan or serving plate. Spread 1/2 the whipped chocolate fudge filling evenly on top. Add the next layer and spread remaining chocolate fudge filling on top. Top with third layer, trimmed side down.
  • To prepare the buttercream frosting, use a stand mixer affixed with the paddle attachment. Beat together butter and confectioners' sugar on low speed until well blended. Add chocolate-hazelnut spread and increase the speed to medium. Beat for 2 minutes. Add 1 teaspoon vanilla extract and kosher salt and whip for an additional 30 seconds. Add 2 tablespoons heavy whipping cream and beat until the frosting lightens slightly in color and texture, about 1 more minute.
  • Frost entire cake with buttercream frosting and chill for at least 1 hour.
  • For the chocolate drippys, place 4 ounces chopped chocolate in the heatproof bowl of a stand mixer and set aside. Whisk together 1/4 cup cream and 1/2 tablespoon shortening in a small saucepan and bring to a boil over medium heat. Pour boiling cream mixture over chocolate and whisk until melted and smooth. Let cool slightly, then pour mixture into a clean squeeze bottle. Let set until it has the consistency of thin ranch dressing. Squeeze on top of the frosted cake and allow to drip down the sides. Chill until chocolate is set. Decorate the top of the cake with assorted confections of your choice and serve at room temperature.

Nutrition Facts : Calories 854.9 calories, Carbohydrate 99.4 g, Cholesterol 103.4 mg, Fat 49.5 g, Fiber 4.5 g, Protein 8.3 g, SaturatedFat 23.6 g, Sodium 513 mg, Sugar 75.3 g

NUTELLA ICE CREAM



Nutella Ice Cream image

My coworkers have a serious obsession with Nutella and suggested I should make a batch of ice cream flavored with it. I took that challenge and created this recipe by modifying the basic ice cream recipe that came with my ice cream freezer. Easy and delicious. I had a hard time sharing it with my coworkers as I wanted to keep it all for myself.

Provided by DisneyGuy

Categories     Frozen Desserts

Time 50m

Yield 8 serving(s)

Number Of Ingredients 4

2 cups half-and-half (chilled)
1 cup whipping cream (chilled)
1/4 cup sugar
8 ounces nutella

Steps:

  • Combine ingredients in a mixing bowl using a wire whisk. Nutella should be distributed through the mix but you will still have some flecks and small chunks of that do not dissolve.
  • Pour mixture into ice cream freezer and freeze according to manufacturer's directions. For a firmer ice cream, place into freezer after removing from machine and freeze an additional 2-4 hours or until it reaches desired consistency.

Nutrition Facts : Calories 358.9, Fat 26.4, SaturatedFat 12.7, Cholesterol 63.1, Sodium 47.7, Carbohydrate 27.3, Fiber 1.5, Sugar 21.9, Protein 3.9

Tips:

  • Prepare Ingredients in Advance: Ensure all ingredients are at room temperature before starting. This helps them combine evenly and smoothly.
  • Use High-Quality Ingredients: Opt for premium-quality Nutella, a smooth and luscious vanilla ice cream, and fresh berries for the topping. Quality ingredients enhance the taste.
  • Line the Pan Properly: Generously grease and line the springform pan with parchment paper. This prevents the cake from sticking and makes it easier to remove.
  • Chill the Cake Properly: Make sure the cake is completely chilled before serving. This helps it hold its shape and makes it easier to slice.

Conclusion:

Indulge in the delightful symphony of flavors and textures that this Nutella and ice cream cake offers. With its creamy, rich Nutella mousse, velvety vanilla ice cream layers, and vibrant berry topping, it's a dessert that captivates the senses and delights the palate. Remember to use high-quality ingredients and follow the tips mentioned above for a truly exceptional culinary experience.

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