Ingredients
Scale
- 1/2 cup crushed hazelnuts
- 1 8 oz tub chocolate ice cream
- 1 8 oz tub vanilla ice cream
- 10 Ferrero Rocher chocolates, halved
- 1/2 cup chocolate sauce
- 1/2 cup whipped cream
Instructions
- Prepare the Base:
Begin by layering the chocolate ice cream in a cake pan. Use a spatula to smooth out the surface, ensuring an even layer. - Initial Freeze:
Place the cake pan in the freezer for 30 minutes, allowing the chocolate ice cream layer to firm up. - Add Vanilla Layer:
Once the chocolate layer is firm, add a layer of vanilla ice cream. Smooth it out to create an even layer, then sprinkle the crushed hazelnuts evenly over the top. - Second Freeze:
Return the cake pan to the freezer for another 30 minutes. - Garnish with Chocolates:
After the vanilla layer has firmed up, place the halved Ferrero Rocher chocolates over the top. Drizzle the chocolate sauce generously over the chocolates and the ice cream. - Top with Whipped Cream:
Add a layer of whipped cream over the chocolate sauce and chocolates, and sprinkle additional crushed hazelnuts for extra crunch and flavor. - Final Freeze:
Freeze the entire cake for at least 2 hours before serving to ensure it is set and easy to slice.
Nutrition
- Serving Size: One Normal Portion
- Calories: 250
- Fat: 15g
- Carbohydrates: 28g
- Protein: 3g