November 4, 2016

Hi guys, I am so excited for todays episode since it’s a bit different than all my other videos! Today, I’ve decided to rummage through my ingredients which I have lying around in my pantry to create a new-delicious dessert! Luckily, my taste tester/best friend, Vida, gave this cake a thumbs up! Click here for the […]

Nutella Hazelnut Icebox Cake- What’s In My Pantry?

Hi guys,

I am so excited for todays episode since it’s a bit different than all my other videos! Today, I’ve decided to rummage through my ingredients which I have lying around in my pantry to create a new-delicious dessert! Luckily, my taste tester/best friend, Vida, gave this cake a thumbs up!

Nutella Hazelnut Icebox Cake

Click here for the recipe: https://youtu.be/KdReFYpoXTg

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Nutella Hazelnut Icebox Cake- What’s In My Pantry?

  • Author:
  • Prep Time: 25 mins
  • Total Time: 25 mins
  • Yield: 12 servings

Ingredients

  • about 60 tea biscuits (I recommend Kedem Tea biscuits, 3 packages)
  • 2 cups heavy whipping cream
  • 1, 14 oz can sweetened condensed milk
  • 2 teaspoons vanilla extract
  • 1, 8 oz tub Nutella
  • 3/4 cup hazelnuts, chopped

Instructions

  1. To make the no-machine ice cream, pour heavy whipping cream into a bowl of a stand mixer fitted with a whisk attachment.
  2. Beat on medium-high speed until light-soft peaks form.
  3. Then, add in sweetened condensed milk and vanilla extract.
  4. Beat again on medium-high speed until stiff peaks form.
  5. Once the ice cream base in ready, swirl in most of the Nutella, reserving 1/3 cup for later use.
  6. Using a large rectangle plate/platter, begin with arranging the first layer of tea biscuits. I used 12 biscuits on each layer (4 biscuit x 3 biscuit rectangle).
  7. Then, spoon about 3/4 or 1 cup of No Machine Ice-Cream on top, and smooth out with a knife/offset spatula.
  8. Sprinkle with the chopped hazelnuts.
  9. Repeat these steps until you’ve finished all the teas biscuits (leaving 3 biscuits aside).
  10. Top the cake with leftover No machine Ice Cream, crushed tea biscuits, and chopped hazelnuts.
  11. Microwave the leftover Nutella for 30 seconds, then drizzle over the cake.
  12. Use a knife to swirl together the Nutella with all the toppings/ice cream.
  13. Freeze for 5 hours, or best overnight.

 

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