Kit Kat Ice Cream Cake

• 1 pint coffee ice cream
• 2 pints chocolate ice cream
• 1 pint hazelnut gelato
• 18 Kit Kat bars (1.5oz each, see FYI)
• Garnish
• toasted skinned hazelnuts
• extra Kit Kat bar

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.

coffee ice cream, chocolate ice cream, hazelnut gelato, kit, hazelnuts, extra kit

Taken from www.food.com/recipe/kit-kat-ice-cream-cake-42265 (may not work)