Ingredients Jump to Instructions ↓

  1. :

  2. 2 pints pistachio ice cream, softened until spreadable but not melted

  3. 2 pints strawberry ice cream, softened until spreadable but not melted

  4. 2 pints vanilla ice cream, softened until spreadable but not melted

  5. 1 cup Nutella,

  6. 13 ounces, chocolate hazelnut spread, room temperature

Instructions Jump to Ingredients ↑

  1. Spoon 3 tablespoons of Nutella into a small resealable sandwich bag.

  2. Press out the air and seal. Set aside to use for the topping.

  3. Spread the pistachio ice cream evenly over the bottom of 9 inch diameter springform pan with at least 2 inch high sides.

  4. Spread the ice cream carefully to the edges.

  5. Using half of the remaining Nutella, drop teaspoonfuls evenly over the ice cream.

  6. Do not spread the Nutella to the edge. When the springform sides are removed, the edges of the ice cream will show as pastel layers without Nutella.

  7. Spread the strawberry ice cream evenly in the pan.

  8. Drop teaspoonfuls of the remaining Nutella over the strawberry ice cream, but do not spread it to the edge.

  9. Spread the vanilla ice cream evenly in the pan.

  10. Use a thin metal spatula to smooth the top of the torte.

  11. Cut a small hole in one corner of the filled sandwich bag.

  12. Press the Nutella through the hole in the bag to form crisscrossing lines over the top of the torte. The lines should reach to the edge of the torte.

  13. Variation :Press 1 cup of crushed Heath bar onto the sides of the torte at serving time.

  14. Freeze the torte 15 minutes to firm the Nutella topping. Wrap the torte tightly with plastic wrap. Then cover with heavy aluminum foil, gently pressing the aluminum foil against the torte. Label with date and contents. Freeze at least 4 hours or up to 2 weeks.


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