Tuesday
Sky High Ice Cream Cake
Tune in below and listen to Lorie Longbotham as she discusses her recipe for Sky High Ice Cream Cake.
Having trouble? Click here to listen to the interview.
- 3 pints chocolate gelato or ice cream, slightly softened
- One 13-ounce jar Nutella or other chocolate hazelnut spread
- 2 pints hazelnut gelato or ice cream, slightly softened
- 1 cup coarsely chopped toasted hazelnuts
1. Spoon the chocolate gelato in small pieces into a 9-inch
springform pan, filling in any large holes, then spread it evenly with a warm
rubber spatula. Pour half of the Nutella over the gelato and spread it evenly
with a small offset spatula. Freeze for at least 1 hour, or until
firm.
2. Spoon the hazelnut gelato over the Nutella in small pieces, filling in any large holes, then spread it evenly with a warm rubber spatula. Pour the remaining Nutella over the gelato 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.
3. 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.edges. Remove any white membrane. Either leave whole or cut in half.2. Spoon the hazelnut gelato over the Nutella in small pieces, filling in any large holes, then spread it evenly with a warm rubber spatula. Pour the remaining Nutella over the gelato 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.
3. This dressing will make more than you need for this salad. It's a favorite in our house and I'm sure you'll want to have extra. For this amount of salad, place 1/2 cup of finished dressing in a salad bowl. Add cooked beets and tangerines and toss. Spring with feta cheese.
