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Sky-High Layered Ice Cream Cake Recipe


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     Sky-High Layered Ice Cream Cake

Category   Desserts - Breads
Sub Category   None
Servings   12
Preptime   7hours 25minutes

3 pints chocolate ice cream or gelato
1/2 c heavy cream
One 13oz jar Nutella
2 pints strawberry ice cream or gelato
1 c coarsely chopped toasted hazelnuts

Spoon chocolate ice cream in small pieces into 9" springform pan, lined w/ plastic wrap, filling in any large holes, then spread evenly w/ warm rubber spatula. Heat cream & stir in Nutella to thin out. Cool. Pour 1/2 of Nutella over the chocolate ice
cream & spread evenly with small offset spatula. Freeze for at least 1 hour, or until firm. Spoon the strawberry ice cream over the Nutella in small pieces, filling in any large holes, then spread it evenly with warm rubber spatula. Pour remaining
Nutella over the ice cream and spread it evenly with the offset spatula. Scatter the hazelnuts over the top of the cake, then press in. Cover the pan tightly with aluminum foil and freeze for at least 6 hours, or up to 2 weeks.
To serve, let the cake stand at room temperature for 5 to 10 minutes or in the refrigerator for 15 to 20 minutes. Run a knife around the inside of the pan, release the side of the pan, and remove it. Cut the cake into wedges.

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