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Chocolate nougat ice cream
Chocolate nougat ice cream
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Prep Time:
740 minutes
Cook Time:
10 minutes
Total Time:
750 minutes
Elevate chocolate ice cream into a luxurious gourmet treat.
Ingredients:
  • 2 litres chocolate ice cream
  • 150g nougat, cut into 1cm pieces
  • 100g dark chocolate, coarsely grated
  • 150g frozen raspberries
  • 125g fresh raspberries
  • 200g dark chocolate, coarsely chopped
  • 250ml cream
  • 32.00 gm brown sugar
  • 4.40 gm vanilla extract
Instructions:
  • Allow the ice-cream to soften at room temperature for 7-10 minutes after removing it from the freezer.
  • Grease a 7cm-deep loaf pan measuring 9cm x 25.5cm at the base. Line with baking paper, leaving overhang on the long sides.
  • Scoop the ice-cream into a bowl. Mix in the nougat and three-quarters of the chocolate, then gently add the frozen raspberries. Transfer the mixture into the pan and even out the top. Cover with parchment paper and freeze for 8 hours or overnight until solid.
  • For the chocolate sauce, combine chocolate, cream, sugar, and vanilla in a small saucepan. Heat on low, stirring until chocolate melts. Simmer for 7-10 minutes until sauce thickens. Let cool to room temperature.
  • Transfer the ice cream onto a serving platter. Sprinkle fresh raspberries and the rest of the grated chocolate on top. Cut into slices and finish with a generous drizzle of chocolate sauce before serving.

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