Nutella and Raspberry Swirl Ice Cream Cake with Ice Cream Cone Crust.

What You'll Need

• Serves: 12-14


• About 15 regular-sized ice cream cones
• ⅓ cup butter, melted
• 2 cups whipping cream
• 1 14oz can sweetened condensed milk
• 1 cup thick chocolate syrup
• ½ cup plus ¼ cup Nutella, divided
• 3 tbsp plus ⅛ cup milk or cream, divided
• ½ cup raspberry preserves
• Whipped cream and fresh raspberries for garnish if desired

How to Make It

1. Line a 9” springform pan with wax paper (I like to do it so the edges are hanging out -- I find it’s easier to get the ice cream cake out afterwards) and set aside.
2. In a food processor, process the ice cream cones until finely crushed. Add melted butter and process until combined (it should hold together if you press it in your fingers). Press crumbs into the bottom of the springform pan.
3. Beat whipping cream until stiff peaks form. Fold in sweetened condensed milk and chocolate syrup carefully, until combined. Set aside.
4. Combine ½ cup Nutella and 3 tbsp milk in a small bowl and microwave 10 seconds until slightly warm. Stir to combine.
5. Spread half of the cream mixture onto the crust. Swirl with half of the Nutella mixture and half of the raspberry preserves. Top with remaining cream mixture. Swirl with remaining Nutella mixture and raspberry preserves. Freeze until firm (at least 8 hours or overnight).
6. For the Nutella drizzle, combine ¼ cup Nutella and ⅛ cup milk in a small bowl and microwave for 10 seconds. Stir until smooth and drizzle over frozen ice cream cake. Garnish with additional whipped cream and fresh raspberries if desired. Serve immediately and return leftovers to freezer.

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