culinary_connoisseur
Culinary Explorer
Just wanted to drop some knowledge about this amazing dessert - Chocolate Hazelnut Ice Cream Cheesecake. I've been making it for years, tweaking the recipe here and there, and I think I've finally perfected it. So here it is, for all of you to enjoy! Feel free to ask any questions if you need help! 

1400×1750
239.4 kB
Prep: 15 mins
Serves 12
1707×2560
639 kB


1400×1750
239.4 kB
Prep: 15 mins
Serves 12
Ingredients
- 200g honey nut cornflakes
- 2 x 400g jars chocolate hazelnut spread
- 2 x 180g tubs full-fat cream cheese
- 1 tbsp roasted and chopped hazelnuts
Method
- STEP 1
Combine cornflakes and half a jar of chocolate hazelnut spread in a bowl and mix thoroughly, without worrying about breaking the cornflakes. Press the mixture firmly into the base of a 23cm springform tin. - STEP 2
For the next step, ensure the cream cheese is smooth by beating it in a separate bowl, then gently fold in the remaining chocolate hazelnut spread. Spread this mixture evenly over the cornflake base, wrap the tin tightly in cling film, and freeze it overnight. - STEP 3
Before serving, allow the dessert to thaw at room temperature for about 30 minutes, or until it can be easily sliced with a sharp knife. Serve the slices with a sprinkle of hazelnuts on top. This dessert can be stored in the freezer for up to 1 month.
1707×2560
639 kB