Nutella Ice Cream Cake
Nutella Ice Cream Cake. This delectable dessert combines creamy vanilla ice cream with the irresistible flavor of Nutella. Get ready to experience a symphony of flavors and textures that will leave you craving more.
Ingredients
- 2 cups 480g Nutella
- 6 cups 150g Rice Krispies cereal
- 1 gallon 3.78L vanilla ice cream
Instructions
- Begin by chilling a 9 or 10-inch springform pan and a large mixing bowl in the freezer.
- In a large saucepan over low heat, combine 2 cups of Nutella and 6 cups of Rice Krispies cereal. Stir until the cereal is fully coated. Remove from heat.
- Line a sheet pan or cookie sheet with parchment or wax paper. Spread the Nutella-coated cereal mixture evenly and place it in the freezer to chill.
- While the cereal mixture is cooling, remove a gallon of vanilla ice cream from the freezer and let it soften in the refrigerator.
- After 30-45 minutes, cut the chilled Nutella-cereal mixture into bite-sized pieces using a fork and knife. Return them to the freezer if needed, until the ice cream reaches a softened consistency.
- In the chilled mixing bowl, combine the softened ice cream with the Nutella-cereal pieces. Pour the mixture into the chilled springform pan, packing it firmly to remove air pockets.
- Sprinkle any remaining Nutella-cereal mixture on top for an extra crunch.
- Cover the pan with plastic wrap and place it back into the freezer for at least 4-6 hours or until completely frozen.
- When ready to serve, remove the cake from the freezer and let it soften in the refrigerator for 30-45 minutes.
- Once softened, remove the sides of the springform pan, and slice the Nutella Ice Cream Cake. Serve and enjoy!
Notes
Experiment with toppings like crushed hazelnuts or a drizzle of warm Nutella for added indulgence.
Customize the cake by using your favorite ice cream flavor in place of vanilla.
Customize the cake by using your favorite ice cream flavor in place of vanilla.