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Chocolate nougat ice cream

  • 12:20 Prep
  • 0:10 Cook
  • 8 Servings


  • 2 litres chocolate ice cream
  • 150g nougat, cut into 1cm pieces
  • 100g dark chocolate, coarsely grated
  • 150g frozen raspberries
  • 125g fresh raspberries

Chocolate sauce

  • 200g dark chocolate, coarsely chopped
  • 1 cup (250ml) pure cream
  • 2 tablespoons brown sugar
  • 1 teaspoon vanilla extract


  • You will need a a 7cm-deep, 9cm x 25.5cm (base measurement) loaf pan for this recipe.


  • 1
    Remove the ice-cream from the freezer. Stand for 7-10 mins to soften.
  • 2
    Meanwhile, 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.
  • 3
    Spoon 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.
  • 4
    Meanwhile, 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.
  • 5
    Turn 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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