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Chocolate rum ice-cream
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Prep Time:
445 minutes
Cook Time:
Total Time:
445 minutes
Indulgent rum ice cream with decadent chocolate sauce, a perfect Christmas dessert.
Ingredients:
  • 1 litre chocolate ice-cream, slightly softened
  • 40.00 ml white rum
  • 250g packet Scotch finger biscuits, roughly broken
  • 1 litre vanilla ice-cream
  • 28.05 gm desiccated coconut
  • 200g good-quality dark chocolate, roughly broken
  • 45.00 gm firmly-packed brown sugar
  • 126.25 gm pure cream
Instructions:
  • Cover the inside of a 7cm-deep loaf pan measuring 11cm x 21cm at the base with plastic wrap, leaving a 5cm overhang on both long ends.
  • In a bowl, blend together chocolate ice-cream, half of the rum, and half of the biscuits. Spoon the mixture into the base of the prepared pan. Cover and freeze for 1 hour, or until firm to the touch.
  • Soften vanilla ice cream in a bowl, then mix in the remaining rum, biscuits, and coconut. Spoon the vanilla ice cream mixture over the chocolate ice cream in the pan. Cover and refrigerate overnight or until firm.
  • Create decadent chocolate sauce by melting together chocolate, sugar, and cream in a heatproof, microwave-safe bowl. Heat in the microwave on medium-high (75%) for 2 to 3 minutes, stirring every 30 seconds with a metal spoon until the mixture is melted and silky smooth.
  • Take the ice-cream out of the freezer, place it on a serving plate, remove the plastic wrap, let it stand for 5 minutes, then slice and serve with chocolate sauce.

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