Nutella Kit Kat Oreo Ice Cream Cake
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5.0
12 reviews
Excellent
Nutella Kit Kat Oreo Ice Cream Cake
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A delicious easy homemade Nutella Kit Kat Oreo Ice Cream Cake recipe, the perfect birthday or anytime Cake. Your new favourite.
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Ingredients
FOR THE CAKE
- 1 cup milk
- 1 cup vegetable oil
- 1 ¾ cups sugar
- 2 ½ cups flour (all purpose or cake flour)*
- ⅓ cup cocoa
- 2 eggs (room temperature)
- 1 egg yolk (room temperature)
- 1 ½ tablespoons baking powder
- ¼ teaspoon salt
- 1 teaspoon vanilla
*Make your own cake/pastry flour - for every cup of all purpose flour remove 2 tablespoons and substitute with cornstarch, sift together to mix and remove any lumps.
FOR THE ICE CREAM
- 1 cup whole cream
- 4 cups milk (2% or whole milk)
- 1 ¼ cups fine sugar
- 4 tablespoons Nutella
- 7 Oreo cookies crushed
EXTRAS
- 1 cup Nutella 250 grams
- 15-20 KitKat balls
Instructions
FOR THE CAKE
- Pre-heat oven to 350° (180° celsius), lightly grease and flour 2, 8 " (20 centimeter) cake pans.
- In a medium bowl beat together for approximately 2 minutes, milk, oil, sugar, flour, and eggs and yolk then add cocoa, baking powder, salt and vanilla beat again until smooth, approximately 2 minutes on medium/high speed.
- Pour batter into the two prepared cake pans. Bake in pre-heated oven for approximately 30-35 minutes. Remove from oven and let cool completely. Remove the cakes from the pan and refrigerate for a couple of hours while the ice cream is in the freezer.
FOR THE ICE CREAM
- In a medium bowl add cream, milk and sugar, beat on medium speed for 20 seconds.
- Pour into ice cream maker, use a spatula to get all the ingredients.
- Following your machine's directions start to churn, when the ice cream is almost finished (in the last 5 minutes) add the Nutella and crushed Oreo cookies, and continue until it reaches desired creaminess, mine took 30 minutes. Depending on the size of your ice cream maker you may need to make double batches. There will be some ice cream left over.
- Line the bottom of a cake pan with plastic wrap, enough to let the ends hang over the pan, spoon the ice cream into the lined pan and smooth the top. Re freeze till very hard a couple of hours, or longer depending on how cold your freezer is. If using store bought leave it out until ice cream soften, then spoon into the pan.
NUTELLA GANACHE
- In a small bowl add Nutella and place over a small pot of boiling water, stir until Nutella reaches an easy to pour constituency.
PUTTING IT TOGETHER
- On a large plate place one layer of cake (bottom side up), remove ice cream from pan and place on top, cover with 2nd layer of cake, cover with Nutella ganache and top with kit kat balls. Re freeze for at least a couple of hours. Remove cake from freezer approximately 10-15 minutes before serving. Enjoy!
Notes
- To make the ice cream no churn-
- 3/4 cup sweetened condensed milk / 1 1/4 whipping cream / 3-4 tablespoons Nutella / 7 crushed Oreo cookies.
- Line the bottom of a cake pan with plastic wrap, enough to let the ends hang over the pan, spoon the ice cream into the lined pan and smooth the top. Freeze until firm 2-3 or even longer depending on how cold your freezer is.
- In a small bowl whisk together sweetened condensed milk and vanilla, set aside.
- In a large bowl whip the cream until stiff peaks form, add a little whipped cream to the vanilla/sweetened condensed milk mixture, (this to make it easier to combine), then fold in the rest of the whipped cream mixture and combine gently until completely mixed. Gently fold in the Nutella and Oreo cookies.
- Line the bottom of a cake pan with plastic wrap, enough to let the ends hang over the pan, spoon the ice cream into the lined pan and smooth the top. Freeze until firm 2-3 or even longer depending on how cold your freezer is.
- Continue with the recipe.
Nutrition Information
Show Details
Calories
646kcal
(32%)
Carbohydrates
102g
(34%)
Protein
10g
(20%)
Fat
23g
(35%)
Saturated Fat
17g
(85%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
1g
Cholesterol
78mg
(26%)
Sodium
147mg
(6%)
Potassium
546mg
(16%)
Fiber
4g
(16%)
Sugar
76g
(152%)
Vitamin A
520IU
(10%)
Vitamin C
1mg
(1%)
Calcium
253mg
(25%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 646 kcal
% Daily Value*
| Calories | 646kcal | 32% |
| Carbohydrates | 102g | 34% |
| Protein | 10g | 20% |
| Fat | 23g | 35% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 78mg | 26% |
| Sodium | 147mg | 6% |
| Potassium | 546mg | 12% |
| Fiber | 4g | 16% |
| Sugar | 76g | 152% |
| Vitamin A | 520IU | 10% |
| Vitamin C | 1mg | 1% |
| Calcium | 253mg | 25% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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