HOMEMADE NUTELLA ICE CREAM CAKE - NO ICE CREAM MAKER!

• servings: SERVES: 10-12
• active time: PREP: 30 minutes + 11 Ho

Ingredients

BASE

256 g Oreo cookies' (2 standard packets)

60 g unsalted butter, melted

NO-CHURN NUTELLA ICE

CREAM

320 g (1 cup) Nutella

395 g can condensed milk

500 ml (2 cups) thick cream*

105 g (¾ cup) skinless hazelnuts, toasted*, cooled and roughly chopped

NUTELLA GANACHE

110 g (⅓ cup) Nutella

1 tbsp vegetable oil?

TO DECORATE

10 Ferrero Rocher chocolates, 3 roughly chopped, 4 halved, 3 kept whole

45 g (½ cup) skinless hazelnuts, toasted*, cooled and roughly chopped

Directions

Grease a 23 cm springform tin with butter, then line the base and sides with baking paper Biscuit base - Roughly break up the Oreo cookies by hand. Blitz them into fine crumbs in a food processor. Pour in the butter and blitz to combine - it will look like wet sand. Pour the base into the tin and press down lightly (not firmly). Set aside.

Ice cream mixture - Using hand-held electric beaters, whip the Nutella and condensed milk with 125 ml (½ cup) of the cream on high speed for 1 minute. Stir in the hazelnuts. In a separate bowl, whip the remaining cream until stiff peaks form. Fold approximately 250 ml (1 cup) of the whipped cream into the Nutella mixture. Pour all the Nutella mixture into the whipped cream and fold it through until you no longer see streaks of cream.

Freeze cake - Pour the ice cream mixture onto the Oreo base. Smooth the surface. Cover with plastic wrap, then freeze for 10 hours (or longer).

Nutella ganache - Place the Nutella and oil in a heatproof bowl. Microwave for 20 seconds on High. Stir to combine, then cool for 5 minutes. Pour onto the surface of the cake and quickly spread before it sets. Freeze for 1 hour or until firm.

Serve - Pile the halved and whole Ferrero Rocher chocolates on the cake. Sprinkle over the chopped Ferrero Rochers, then sprinkle with the hazelnuts. Cut and serve like cake!$

Notes

NOTES 1 256 g Oreos is two standard 128 g packets (28 cookies in total). 2 The oil prevents the Nutella from freezing rock-solid.

3 I use store-bought Ferrero Rochers. I do not make my own!!

To fold the mixture, use a rubber spatula or a large spoon and scoop the mixture from the bottom of the bowl to the top. Watch the video for a demonstration (scan the QR code). Don't mix vigorously in circles as you would a cake batter, or you will deflate a lot of the air out of the cream.

If your cake has been in the freezer for a few days, you may need to leave it out for a few minutes to soften slightly before cutting. But if it's made within the last 48 hours, you should be able to cut it straight from the freezer.

LEFTOVERS Freezer 3 months.