1 Jar Nutella;
-(hazelnut-chocolate
; spread) (13-ounce)
2 pt Nut or chocolate chip ice
-cream or frozen; softened
; yogurt
2 pt Strawberry ice cream or
-frozen yogurt; softened
2 pt Vanilla ice cream or frozen
-yogurt; softened
Coarsely chopped toasted
-hazelnuts; (optional)
Spoon 3 tablespoons Nutella into small pastry bag with small plain tip. Set
aside to use for topping.
Wrap outside of 9-inch-diameter springform pan with 2 3/4-inch-high sides
with foil. Spread nut or chocolate chip ice cream evenly in bottom of pan.
Using small spoon, drop half of remaining Nutella by teaspoonfuls over ice
cream, spacing drops evenly (do not spread). Freeze until firm, about 30
minutes. Spread strawberry ice cream evenly over. Drop remaining Nutella by
teaspoonfuls over ice cream, spacing drops evenly (do not spread). Freeze
until firm, about 30 minutes. Spread vanilla ice cream evenly over. Using
spatula, smooth top. Pipe reserved Nutella decoratively over top. Freeze
just until Nutella is firm, about 30 minutes. Wrap torte in plastic and
freeze at least 6 hours or overnight. (Can be prepared 1 week ahead. Keep
frozen.)
Let torte stand briefly at room temperature to soften slightly. Remove foil
and plastic from pan. Using knife, cut around sides of pan; release sides.
Press hazelnuts into sides of torte, if desired.
Serves 12.
Yields
1 servings
