Ingredients
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2 litres chocolate ice cream
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150g nougat, cut into 1cm pieces
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100g dark chocolate, coarsely grated
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150g frozen raspberries
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125g fresh raspberries
Chocolate sauce
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200g dark chocolate, coarsely chopped
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1 cup (250ml) pure cream
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2 tablespoons brown sugar
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1 teaspoon vanilla extract
Equipment
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You will need a a 7cm-deep, 9cm x 25.5cm (base measurement) loaf pan for this recipe.
Method
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1Remove the ice-cream from the freezer. Stand for 7-10 mins to soften.
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2Meanwhile, grease a 7cm-deep, 9cm x 25.5cm (base measurement) loaf pan. Line the base and sides with baking paper, allowing the long sides to overhang the pan.
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3Spoon the ice-cream into a bowl. Stir in the nougat and three-quarters of the chocolate, then fold in the frozen raspberries. Spoon the mixture into the prepared pan and smooth the surface. Cover with baking paper. Freeze for 8 hours or overnight until firm.
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4Meanwhile, to make the chocolate sauce, place the chocolate, cream, sugar and vanilla in a small saucepan. Stir over low heat until the chocolate melts. Bring to a simmer. Simmer for 7-10 mins or until the sauce thickens. Set aside to cool to room temperature.
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5Turn the ice-cream onto a serving platter. Top with fresh raspberries and remaining grated chocolate. Slice and drizzle with chocolate sauce to serve.
Source: taste.com.au
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