August 07, 2023
Double Chocolate and Nougat Ice Cream w/ Raspberries
This week we present to you a simple, sweat treat. Plus it's ice cream. Who doesn't love ice cream!?
![](//cdn.shopify.com/s/files/1/0711/4555/files/shutterstock_97631450_large.jpg?10094533446829633660)
Ingredients
2L of your favourite chocolate ice cream
150g of our Dark Chocolate and Cherry Nougat
100g grated dark chocolate
150g frozen raspberries
125g fresh raspberries
** For Chocolate Sauce **
200g chopped dark chocolate
1 cup pure cream
2 tbsp brown sugar
1 tsp vanilla extract
Instructions
- Remove the ice cream from the freezer. Stand for 7-10 minutes to soften.
- 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.
- 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.
- 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 minutes or until the sauce thickens. Set aside to cool to room temperature.
- Turn the ice cream onto a serving platter. Top with fresh raspberries and remaining grated chocolate. Slice and drizzle with chocolate sauce to serve.
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