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Chocolate, Hazelnut, and Vanilla Ice Cream Cake

Posted Mar 31 2011 12:00am
Good Morning!

I hope everyone is having a nice morning so far.  If not, maybe this recipe for Chocolate, Hazelnut and Vanilla Ice Cream Cake will cheer you up!  It sure cheered up my husband when the kids and I surprised him with it last night.  He has been having a rough week working full-time and finishing his brief for law school so we thought we would make one of his favorite desserts.  He loves Ice Cream Cake and I saw a great recipe in the April 2011 issue of Health Magazine. 

You can't go wrong with Chocolate and Vanilla Ice Cream topped with homemade Nutella Sauce.  Yum.  We bought fresh hazelnuts at the Farmer's Market last week so I already had these on hand. 

Chocolate, Hazelnut, and Vanilla Ice Cream Cake

Ingredients

1 1/4 cups chopped hazelnuts, divided
4 ounces bittersweet or semisweet chocolate, chopped
1/2 cup fat-free half-and-half
1/4 cup packed dark brown sugar
Dash of salt
1/2 teaspoon pure vanilla extract
4 cups light chocolate ice cream, slightly softened, divided
2 cups light vanilla ice cream, slightly softened
Preparation

1. Preheat oven to 350°. Place hazelnuts on a large baking sheet; toast until golden brown and fragrant (6-8 minutes). Place 3/4 cup hazelnuts in a food processor; process until nuts turn into a paste (3-5 minutes), scraping down sides of bowl occasionally. Add chocolate; process until finely ground or melted (about 1 minute). Leave mixture in processor.

2. Add half-and-half, sugar, and salt to a small saucepan. Heat over medium; bring just to a boil, stirring to dissolve sugar. With the motor running on the processor, pour cream mixture through the feed tube; process until mixture is very smooth (3-4 minutes), scraping down sides of bowl occasionally. Transfer hazelnut mixture to a bowl; add vanilla. Let cool to room temperature; tightly cover and refrigerate until ready to use.

3. Line a 9- x 5-inch loaf pan with 2 sheets of plastic wrap that overlap, leaving enough overlap on ends to make unmolding easy. Spread 2 cups chocolate ice cream evenly in pan, making sure to pack it into corners. Spread evenly with 1/2 cup reserved hazelnut spread; freeze 15 minutes. Top with a smooth layer of vanilla ice cream and another 1/2 cup hazelnut spread; freeze 15 minutes. Spread remaining 2 cups chocolate ice cream in pan; top with remaining 1/2 cup hazelnut spread. Press remaining 1/2 cup hazelnuts into top of cake; fold plastic wrap over to cover. Freeze until firm (at least 4 hours).

4. Lift cake from pan with plastic wrap; transfer to a cutting board. Cut cake into slices with a serrated knife dipped into hot water; wipe dry after each cut.

Health, APRIL 2011 
 
1 slice= 271 calories, 14 grams of fat, 6 grams of protein and 3 grams of fiber.

Hazelnuts are a truly wonderful nut and completely make this Ice Cream Cake special.  This was a huge hit and it tasted amazing!  I would serve this at a dinner party as well because it is rather elegant.
 Hazelnuts are healthy for you in every way. The hazelnut, or filbert, one of the smallest of all nuts is actually a nutritional giant. Whether discussing colon health and cancer prevention or cardiac health and heart attack prevention, calorie-reducing diets or women's preventive health: All nuts and the hazelnut in particular are an excellent source of daily fiber, anti oxidants, phytoestrogens and monounsaturated (the good fat) fat.

In order to splurge on the Ice Cream Cake, I had a fabulous Spinach and Mozzarella Omelette for dinner.  Omelettes are another family-friendly meal that we have quite often because everyone gets to customize their own omelette.


Spinach and Mozzarella Omelette
1 large egg1 large egg white1 cup fresh spinach1/4 cup shredded mozzarella cheese2 tbsp salsacooking spray
Use cooking spray to coat a small skillet.  Heat skillet over medium heat.  Crack egg/egg white and whisk together.  Pour egg mixture into warm skillet and evenly distribute egg mixture to coat the pan.  Add fresh spinach and mozzarella cheese.  Carefully fold the omelette in half and cook until the egg and cheese are cooked through and melted.  Remove omelette from skillet and top with salsa.  Enjoy!
200 calories, 10 grams of fat and 18.9 grams of protein.

I started off the day with a Green Monster Shake. 


The Green Monster
1 cup So Delicious Unsweetened Coconut Milk1 scoop whey protein powder1 frozen banana1 tbsp chia seeds1/2 cup fresh spinach1/2 cup fresh kale
Delish!
I ran 7 miles this morning and have another busy day of work and fun. Zoe has a surprise party after school today and then tomorrow we are going on Zoe's field trip to the Portland Art Museum. 
I am anxiously awaiting for a package to arrive so that I can kick off a great giveaway this week.  I am also ready to crank up the grill this weekend.  The spring weather has gotten me in the mood to grill.  It may be a bit premature but I may give it a try! 
Off to work for me.  Have a great day!
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