Kit Kat Ice Cream Cake

Total Time: 9 hrs Preparation Time: 9 hrs

Ingredients

• Servings: 18
• 1 pint coffee ice cream
• 2 pints chocolate ice cream
• 1 pint hazelnut gelato
• 18 kit kat bars (1.5oz each, see fyi)
• toasted skinned hazelnuts
• extra kit kat bar

Recipe

• 1 have an 8-inch springform pan ready.
• 2 remove ice cream and gelato from freezer.
• 3 let stand at room temperature 15 minutes or until soft and spreadable but not melting.
• 4 (return to freez-er briefly if too soft to work with.) meanwhile, with a long sharp knife, cut 9 kitkat bars in 4 sections each.
• 5 stand around sides of pan, narrower kitkat-inscribed side against pan.
• 6 coarsely chop remaining 9 kitkat bars; make 3 equal piles.
• 7 spoon coffee ice cream into springform pan; spread firmly and evenly to cover bottom.
• 8 sprinkle with 1 pile chopped kitkats.
• 9 continue layering, adding 1 pint chocolate ice cream, a pile of chopped kitkats, the hazelnut gelato, remaining chopped kitkats, then remaining 1 pint chocolate ice cream.
• 10 (if at any time the bottom layer (s) begin to melt, place cake in freezer until ice cream becomes firm.) cover pan and freeze at least 8 hours until very firm or up to 1 month.
• 11 just before serving; remove pan sides and garnish as shown.
• 12 to make clean cuts, dip a long, sharp knife in hot water between cuts.
• 13 fyi kitkats are sold in several sizes.
• 14 for this cake we used 3 1/2-in-long kitkat bars, each having 4 sections, often sold in 6-packs of 1 1/2 oz each tip: can be prepared through step 5, wrapped well and frozen up to 1 month.