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Rocky road ice-cream tart
Rocky road ice-cream tart
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Indulge in a luxurious twist on rocky road for a show-stopping dessert.
Ingredients:
  • 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
Instructions:
  • Allow the ice-cream to soften in the fridge for 30 minutes.
  • Next, pulse the biscuit in a food processor until it turns into fine crumbs. Then, add the butter and pulse again until everything is well combined. Press the biscuit mixture into the base and sides of a 3.5cm-deep, 25cm fluted tart tin. Chill in the fridge for 30 minutes.
  • Move the ice-cream to a spacious metal bowl and gently incorporate the marshmallow using a large spoon.
  • Place a layer of Ferrero Rocher on top of the biscuit mixture. Then pour the ice-cream mixture over it and use a spatula to create a perfectly smooth surface. Cover with plastic wrap and freeze overnight, or until it becomes firm.
  • In a medium saucepan over medium-low heat, combine the chocolate, cream, and, if desired, Frangelico. Stir and cook for 5 minutes until the chocolate melts and the mixture is smooth.
  • Garnish the tart with additional marshmallows and Ferrero Rocher chocolates. Sprinkle with cocoa powder and drizzle with chocolate sauce before serving.

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