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| Neapolitan Ice Cream Torte w. Nutella & Cannoli Crust |
Ingredients
For the crust:
1 1/2 cups crushed cannoli or crushed ice cream cones
2 tablespoons sugar
6 tablespoons unsalted butter
For the torte:
1 cup + 1/4 cup Nutella [chocolate | hazelnut spread]
2 pints pistachio ice cream, tempered [see NOTE]
2 pints cherry [if available] or strawberry ice cream, tempered
2 pints vanilla bean ice cream, tempered
1 cup crushed chocolate covered toffee
Method
For the crust:
Preheat oven to 350°
Combine the crushed cannoli, sugar and butter in a medium bowl. Press into the
bottom of a 9 inch springform pan. Bake until set and golden, about 8 minutes.
Cool completely on a wire rack.
For the torte:
Put the 1/4 cup of Nutella in a pastry or plastic storage bag and set aside.
Spread the pistachio ice cream evenly and completely over the cooled cannoli
crust. Put half of the Nutella on the ice cream and smooth over the top, leaving a 1
inch border.
Spread the cherry ice cream evenly and completely over the pistachio | Nutella
layer. Put the second half of the Nutella on the ice cream and smooth over the top,
leaving a 1 inch border.
Spread the vanilla bean ice cream evenly and completely over the strawberry |
Nutella layer. Smooth the top evenly [use an offset spatula to assist]. Pipe the
Nutella in the pastry bag on the smoothed vanilla bean ice cream layer in a
decorative fashion.
Freeze the torte 15 minutes to firm the Nutella topping. Wrap tightly with plastic
wrap. Cover with heavy duty aluminum foil, gently pressing the foil against the
torte. Label with date and contents. Freeze at least 4 hours or up to 2 weeks.
Before serving, release the torte from the pan and push crushed chocolate covered
toffee into the sides of the torte before slicing and serving.
For the crust:
1 1/2 cups crushed cannoli or crushed ice cream cones
2 tablespoons sugar
6 tablespoons unsalted butter
For the torte:
1 cup + 1/4 cup Nutella [chocolate | hazelnut spread]
2 pints pistachio ice cream, tempered [see NOTE]
2 pints cherry [if available] or strawberry ice cream, tempered
2 pints vanilla bean ice cream, tempered
1 cup crushed chocolate covered toffee
Method
For the crust:
Preheat oven to 350°
Combine the crushed cannoli, sugar and butter in a medium bowl. Press into the
bottom of a 9 inch springform pan. Bake until set and golden, about 8 minutes.
Cool completely on a wire rack.
For the torte:
Put the 1/4 cup of Nutella in a pastry or plastic storage bag and set aside.
Spread the pistachio ice cream evenly and completely over the cooled cannoli
crust. Put half of the Nutella on the ice cream and smooth over the top, leaving a 1
inch border.
Spread the cherry ice cream evenly and completely over the pistachio | Nutella
layer. Put the second half of the Nutella on the ice cream and smooth over the top,
leaving a 1 inch border.
Spread the vanilla bean ice cream evenly and completely over the strawberry |
Nutella layer. Smooth the top evenly [use an offset spatula to assist]. Pipe the
Nutella in the pastry bag on the smoothed vanilla bean ice cream layer in a
decorative fashion.
Freeze the torte 15 minutes to firm the Nutella topping. Wrap tightly with plastic
wrap. Cover with heavy duty aluminum foil, gently pressing the foil against the
torte. Label with date and contents. Freeze at least 4 hours or up to 2 weeks.
Before serving, release the torte from the pan and push crushed chocolate covered
toffee into the sides of the torte before slicing and serving.
