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Nougat Ice Cream Cake

food.master's picture
Ingredients
  Ground hazelnuts 7 Cup (112 tbs)
  Wafer cookies 16 Small
  Canned pineapple chunks/8 ounce candied pineapple 15 1⁄2 Ounce (1 Can)
  Vanilla ice cream 1 Pint
  Chocolate ice cream 1 Pint
  Semi-sweet chocolate square 4 Ounce (4 Squares, 1 Ounce Each)
  Chopped nougat 1 Cup (16 tbs)
  Whipping cream 2 Cup (32 tbs)
Directions

MAKING
1. On a greased 4.5"X2.5"X1.5" loaf pan, sprinkle hazelnuts; arrange twelve wafer cookies on the bottom and sides
2. Drain the canned pineapple or chop the candied ones, soften both the ice creams and break chococlate into small pieces
3. Add a layer of vanilla ice cream in the pan; mix three quarters of the pineapple and all of the chocolate into the chocolate ice cream and spread it smoothly over the vanilla; sprinkle nougat on top
4. Cover with the rest of the wafer cookies, put into the freezer and chill for three hours

SERVING
5. Turn it out on a serving plate, pipe whipped cream on top, sprinkle with the rest of the pinepapple and serve

Recipe Summary

Difficulty Level: 
Easy
Course: 
Dessert
Method: 
Freezed
Dish: 
Cake
Ingredient: 
Nut
Servings: 
5

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