Nutella Chocolate Banana Ice Cream Cake
Ingredients
Graham Cracker Crust (or use a premade graham cracker crust):
- 2 cups graham crackers crushed
- 7 tablespoons unsalted butter melted
- 2 tablespoons Nutella
- *1 banana sliced - optional
For the Nutella Ice Cream Layer:
- 1 14-ounce can sweetened condensed milk
- 3/4 cup Nutella room temperature
- 1 teaspoon pure vanilla extract
- 3 cups heavy cream divided
- 1/4 cup powdered sugar
Chocolate Nutella Ganache:
- 2/3 cup dark chocolate chips
- 2 tablespoons Nutella
- 1/3 cup heavy cream
Garnish (optional)
- 4-5 Oreo cookies crushed
- chocolate shavings
- Nutella
- chopped hazelnuts
- Ferrero Rocher
Instructions
To make the Graham Cracker Crust:
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In a food processor pulse the crackers until nice and fine or place crackers in a Ziploc bag and roll with a rolling pin into very fine crumbs.
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Add the melted butter and Nutella and stir with a fork.
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Press mixture into the bottom of a parchment lined 8 or 9-inch springform cake pan (I used 8-inch) and press firmly to create an even layer. Press hard to compact. You can use a glass to press the bottom.
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Chill in the fridge or freezer while preparing the cheesecake mixture.
To make the Nutella Ice Cream:
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Using the whisk attachment to your electric mixer, whip the whipping cream until frothy. Add powdered sugar and continue whipping until stiff peaks are formed. Set aside 1 cup of whipped cream in the fridge for the top layer.
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In a separate, large bowl, combine the sweetened condensed milk, Nutella, and vanilla until completely uniform. Gently fold the larger batch of whipped cream until well combined.
To Assemble:
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Remove graham cracker crust from freezer and layer sliced bananas over the graham cracker crust. (Feel free to leave out bananas if you are not a banana fan).
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Spread the Nutella ice cream onto the graham cracker crust and spread it out evenly using an offset spatula or knife.
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Sprinkle with crushed Oreo cookies (optional)
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Layer with the remaining half of the whipped cream. Return to freezer to set for about an hour or more.
Make the Ganache:
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Place chocolate chips and Nutella in a medium heatproof bowl. In a small saucepan heat the cream just until simmering. Pour over chocolate chips/Nutella and stir immediately until smooth and combined. Allow to cool.
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Remove from the freezer and quickly top with the cooled ganache, spreading evenly.
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Return to freezer to slightly firm up the ganache.
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Remove the cake from the freezer and decorate with Ferrero Rocher, chocolate shavings, chopped hazelnuts and drizzle with some reserved Nutella ganache if desired.
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Return to the freezer for at least another hour or two, until frozen.
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To serve, remove from freezer and allow to sit at room temperature for about 5-10 minutes before cutting.
Recipe Notes
For best results when whipping the cream, make sure the heavy cream is very cold, you may even put your bowl and whisk attachment or beaters in the freezer for a bit.
*For the Nutella Ice Cream - If you don't have heavy cream on hand, you can also use 1.5 - 2 containers of frozen whipped topping like Cool Whip