Source: Bon App?it - March 1995

This torte consists of three flavors of ice cream or frozen yogurt that are layered with Nutella, a creamy hazelnut-chocolate spread available in specialty foods stores and most supermarkets. (Look for it where the peanut butter is sold.) The Nutella freezes firmly on the ice cream, but is soft enough to cut through.

1 (13 ounce) jar Nutella
2 pints nut or chocolate chip ice cream or frozen yogurt, softened
2 pints strawberry ice cream or frozen yogurt, softened
2 pints vanilla ice cream or frozen yogurt, softened

Coarsely chopped toasted hazelnuts (optional)

Spoon 3 tablespoons Nutella into small pastry bag with small plain tip. Set aside to use for topping.

Wrap outside of 9-inch-diameter springform pan with 2 3/4-inch-high sides with foil. Spread nut or chocolate chip ice cream evenly in bottom of pan. Using small spoon, drop half of remaining Nutella by teaspoonsful over ice cream, spacing drops evenly (do not spread). Freeze until firm, about 30 minutes.

Spread strawberry ice cream evenly over. Drop remaining Nutella by teaspoonsful over ice cream, spacing drops evenly (do not spread). Freeze until firm, about 30 minutes.

Spread vanilla ice cream evenly over. Using spatula, smooth top. Pipe reserved Nutella decoratively over top. Freeze just until Nutella is firm, about 30 minutes.

Wrap torte in plastic and freeze at least 6 hours or overnight. (Can be prepared 1 week ahead. Keep frozen.)

Let torte stand briefly at room temperature to soften slightly. Remove foil and plastic from pan. Using knife, cut around sides of pan; release sides. Press hazelnuts into sides of torte, if desired.

Serves 12.