Chocolate And Hazelnut Ice Cream Cake - cooking recipe

Ingredients

2 1/2 cups heavy cream
2 cups vanilla yogurt
1/2 cup granulated sugar
6.5 oz dark chocolate, melted
1/2 cup hazelnuts, toasted, coarsely chopped

Preparation

Line an 8 x 4 inch loaf pan with parchment paper then place in freezer to chill.
Whip cream to soft peaks then fold in yogurt and sugar. Divide in 1/2. Stir chocolate into 1 portion and hazelnuts into other portion. Transfer hazelnut mixture to prepared pan and smooth surface. Carefully add chocolate mixture over top and smooth surface. Cover and freeze for 6 hours, or until firm.
To serve, allow to soften for 5 mins then cut into slices. Serve immediately.