Chocolate Hazelnut Ice Cream Log
Dive into a world of indulgence with this ice cream log that combines the intensity of dark chocolate ice cream, the creaminess of hazelnut spread, and the crunch of caramelized hazelnuts. An accessible recipe that turns simple ingredients into an impressive festive dessert. Its contrasting texture and glossy glaze make it the perfect finale for a holiday meal or any special occasion. Follow our tips for a perfect slice and splendid drink pairings.
Double Compartment 9L Air Fryer – 8-in-1
€69.99
Pros:
- Two independent baskets for simultaneous cooking
- Smart Finish technology for synchronized cooking end time
- Intuitive touchscreen with automatic programs
Con:
- Takes up more countertop space
- 1
Line the mold with plastic wrap. Freeze for 10 min. Toast chopped hazelnuts for 5 min at 180°C. Soften the hazelnut spread for 30 sec in the microwave.
- 2
Soften the ice cream for 10-15 min. If using, place the Swiss roll at the bottom. Spread half the ice cream, then half the hazelnut spread and toasted hazelnuts. Repeat the layers.
- 3
Cover with plastic wrap and freeze for at least 6 hours (ideally overnight).
- 4
For the glaze, melt chocolate and butter in a double boiler. Off the heat, add the oil. Let cool to about 35°C.
- 5
Unmold the log onto a rack. Pour the warm glaze, letting it drip down the sides. Sprinkle with hazelnuts immediately. Let set for 2 min before serving.
- The ice cream should be soft like softened butter for perfect spreading.
- The warm glaze (about 35°C) creates a beautiful layer that cracks under the tooth without melting the ice cream.
- Toasting the hazelnuts releases their aroma and improves crunch.
- For a clean cut, dip the knife in hot water and wipe it between each slice.
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