Liso Hazelnut and Oreo layered ice cream cake

• - Split open the Oreo cookies and remove the cream
• - Crush the cookies using a food processor
• - Melt the unsalted butter and pour over the crushed cookies
• - Mix well to combine
• - In a deep dish, add in the buttered crumbs to form a layer
• - Press down to make it even
• - Freeze for upto half an hour to set

For layer: 2

• - Add Liso hazelnut spread to melted/ softed vanilla ice cream
• - Gently stir it in creating ripples of the spread in the ice cream
• - Pour the ice cream over the biscuit base until evenly spread
• - Freeze until the ice cream is set (best to keep it overnight if possible)

For Layer: 3

• - Crumble dark chocolate cake with clean fingers
• - Whip some whipping cream to form stiff peaks
• - Add a cup of the cream into the cake crumbs
• - Gently fold in until well combined
• - Add the cake crumbs onto the ice cream layer
• - Spread evenly and pat down
• - Freeze for another half hour to set

• - Spread a very thin layer of Liso’s hazelnut spread on top of the layer of cake
• - Add whipping cream into a piping bag and pipe designs on the spread as desired
• - Finish with halved Oreo cookies
• - Refrigerate until time to serve

This party perfect dessert requires a little time but the end result is well worth the effort.

• Original oreos: 2 packs
• Unsalted butter (melted): 1/2 cup

For layer: 2

• Good quality vanilla ice cream: 400 g (I used 1 pack of Amul)
• Liso hazelnut spread: 3 tbsps

For layer: 3

• Dark chocolate cake/ slices: 1 small cake/ 2 packs
• Whipped cream: 1 cup

Garnish