- About 15 regular-sized frozen treats cones
- ⅓ cup butter, melted
- 2 cups whipping cream
- 1 14oz can sweetened condensed milk
- 1 cup thick chocolate syrup
- cup plus cup Nutella, divided
- 3 tablespoons of plus ⅛ cup milk or cream, divided
- cup raspberry preserves
- Whipped cream and fresh raspberries for garnish if preferred
- Line a 9” springform pan with wax paper (I love to get it done therefore the edges are chilling out -- I've found it’s simpler to obtain the frozen treats cake out later on) and hang aside.
- Inside a mixer, process the frozen treats cones until finely crushed. Add melted butter and process until combined (it ought to hold together should you press it inside your fingers). Press crumbs into the foot of the springform pan.
- Beat whipping cream until stiff peaks form. Fold in sweetened condensed milk and chocolate syrup carefully, until combined. Put aside.
- Combine cup Nutella and three tablespoons of milk in a tiny bowl and microwave ten seconds until slightly warm. Stir to mix.
- Spread 1 / 2 of the cream mixture to the crust. Swirl with 1 / 2 of the Nutella mixture and 1 / 2 of the raspberry preserves. Top with remaining cream mixture. Swirl with remaining Nutella mixture and raspberry preserves. Freeze until firm (a minimum of 8 hrs or overnight).
- For that Nutella drizzle, combine cup Nutella and ⅛ cup milk in a tiny bowl and microwave for ten seconds. Stir until smooth and drizzle over frozen frozen treats cake. Garnish with a lot more whipped cream and fresh raspberries if preferred. Serve immediately and return leftovers to freezer.
More frosty treats from buddies!