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Rocky road ice-cream tart

  • 0:20 Prep
  • 0:10 Cook
  • 6 Servings
  • Advanced


  • 1 x 1.25L ctn vanilla ice-cream
  • 1 x 250g pkt plain chocolate biscuits (see tip), coarsely broken
  • 125g unsalted butter, melted
  • 1 x 250g pkt marshmallows, coarsely chopped
  • 12 Ferrero Rocher, halved
  • 180g dark chocolate, coarsely chopped
  • 160ml (2/3 cup) pouring cream
  • 60ml (1/4 cup) Frangelico (optional)
  • 125g (1 cup) chopped marshmallows, extra
  • 4 Ferrero Rocher, extra, coarsely chopped
  • Cocoa powder, to dust


  • 1
    Place the ice-cream in the fridge for 30 minutes to soften.
  • 2
    Meanwhile, place the biscuit in the bowl of a food processor and process until fine crumbs form. Add the butter and process until well combined. Gently press the biscuit mixture over the base and side of a 3.5cm-deep, 25cm (base measurement) fluted tart tin. Place in the fridge for 30 minutes to chill.
  • 3
    Transfer the ice-cream to a large metal bowl. Use a large spoon to fold in the marshmallow.
  • 4
    Arrange the Ferrero Rocher over the biscuit mixture. Spoon over the ice-cream mixture and use a spatula to smooth the surface. Cover with plastic wrap and place in the freezer overnight or until firm.
  • 5
    Place the chocolate, cream and Frangelico, if desired, in a medium saucepan over medium-low heat. Cook, stirring, for 5 minutes or until the chocolate melts and the mixture is smooth.
  • 6
    Top the tart with the extra marshmallow and extra Ferrero Rocher. Dust with cocoa powder. Serve with the chocolate sauce.

Source: taste.com.au


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