Pre-heat oven to 350° (180° celsius), lightly grease and flour 2, 8 " (20 centimeter) cake pans.
In a medium bowl beat together for approximately 2 minutes, milk, oil, sugar, flour, and eggs and yolk then add cocoa, baking powder and vanilla beat again till smooth.
Pour batter into the two prepared cake pans. Bake in pre-heated oven for approximately 30-35 minutes. Remove from oven and let cool completely. Place in the fridge for a couple of hours while the ice cream is in the freezer.
FOR THE HOMEMADE ICECREAM
In a medium bowl add cream, milk and sugar, beat on medium speed for 20 seconds.
Pour into ice cream maker, use a spatula to get all the ingredients.
When the ice cream is almost finished (in the last 5 minutes) add the Nutella and crushed Oreo cookies, and continue until it reaches desired creaminess, (see ice cream maker instructions) mine took 30 minutes. Depending on the size of your ice cream maker you may need to make double batches. There will be some ice cream left over. If using store bought leave out until ice cream softens, then line one of the cake pans with plastic wrap enough to let the ends hang over the pan, spoon the ice cream into the lined pan and smooth the top. Re freeze till very hard a couple of hours, or longer depending on how cold your freezer is.
In a small bowl add Nutella and place over a small pot of boiling water, stir until Nutella reaches an easy to pour constituency.
PUTTING THE CAKE TOGETHER
On a large plate place one layer of cake (bottom side up), remove ice cream from pan and place on top, cover with 2nd layer of cake, cover with Nutella ganache and top with kit kat balls. Re freeze for at least a couple of hours. Remove cake from freezer approximately 5 -10 minutes before serving. Enjoy!
Nutella Kit Kat Oreo Ice Cream Cake https://anitalianinmykitchen.com/nutella-kit-kat-oreo-ice-cream-cake/