Hazelnut Ice Cream Cake

by Carolina Jantac, MS, RD, LD
Yum

Honestly, an ice cream cake recipe sounded a bit too complicated to be included on our collection. After a few trials and research, we were able to simplify the process and maximize the deliciousness, and this Hazelnut Ice Cream Cake recipe is the result that we bring to you today. For the more skillful chefs, who may prefer made from scratch recipes, this one may not be for you. This is more of a semi-homemade ice cream cake. Rest assured; the shortcuts taken here did not compromise the result. Cool whip and cream cheese make up the ice cream, and we flavor it with our Once Again Amoré Organic Almond Spread. Graham crackers separate the layers, and as the ice cream softens them perfectly to shape this concoction into a cake! Consider using a silicone pan for easier removal. When using a regular pan, line it with plastic wrap or parchment paper to facilitate removal and decorating. It is important to be patient and wait at least 8 hours for it to set in the freezer. It will be quite hard and set once ready, so remove it from the freezer for about 10 minutes before slicing.

Of course, this is an indulgent Hazelnut Ice Cream Cake dessert— it has sugar and cream and everything in between. One slice at a time should not compromise your health goals— just double up on the fruits and veggies to ensure your nutrients are met and enjoy each bite!

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