Hazelnut ice cream torte with candied hazelnuts and salted caramel sauce. This is a beautiful and decadent dessert recipe that is perfect for parties and special occasions.
I’ve been dreaming of this hazelnut ice cream dessert for 30 years. Well, not every night, but it was one of my favorite desserts to make during cooking school.
I wasn’t much of a pastry girl, but I rocked when it came to making sorbets and ice cream. We made this lovely hazelnut frozen ice cream with a layer of hazelnut brittle. I’ve had the recipe, that I had carefully typed out in my notebook, vowing to make it one day…except not enough to serve 30! Dozens of eggs and a gallon of heavy cream went in to the original recipe.
Just a few weeks ago, I went hunting for the original recipe and could not find it. Oh, well, I wanted to make a simpler version of the hazelnut ice cream anyway. I used a good quality, full-fat French Vanilla ice cream, instead of making the ice cream from scratch. I also added a layer of Salted Caramel Sauce. The hardest part of the whole dessert was waiting for it to harden over-night. Looking for more recipes with hazelnuts? Try this Tarta de Tres Nueces!
This hazelnut ice cream torte would be an elegant dessert for a summer dinner party or celebration.
- 1 quart good quality French vanilla or vanilla bean ice cream
- 2 Tablespoons Frangelico liqueur (hazelnut)
- 1 cup toasted hazelnuts
- 3/4 cup sugar
- 4 Tablespoons salted caramel sauce either homemade or store-bought plus more for drizzling.
Soften ice cream about 15 minutes. In a mixer, add ice cream and Frangelico and mix, just until blended. Return ice cream to freezer while preparing nuts.
In a saute pan, heat sugar over a medium heat, stirring constantly. Add and, continue stirring until sugar has dissolved, coating nuts and is golden brown. Watch constantly, as the sugar can burn quickly. Remove from heat and turn nuts out on to a cookie sheet to cool. When nuts are cool, chop coarsely. Set aside, reserving a few tablespoons for garnish
While nuts are cooling, line a 9" loaf pan with parchment or heavy duty foil leaving the sides overlapping for easy removal of torte.
Spread 1/2 of the ice cream evenly in the loaf pan. Spread a layer of caramel sauce, then the chopped nuts. Top with remaining ice cream, fold parchment or foil over the top of the ice cream to seal well. If using parchment, seal with additional foil to prevent freezer burn. Chill to harden over-night.
To serve, slice torte into 8 servings and top with additional caramel sauce and chopped nuts.