Skip to main content

Chocolate nougat ice-cream

Skip to IngredientsSkip to Method

Our Chocolate nougat ice-cream recipe is a must-try. Topped with berries for added freshness, this easy yet impressive dessert is guaranteed to satisfy your guests.

  • Serves8
  • Cook time10 minutes
  • Prep time20 minutes, (+ freezing time)
Chocolate nougat ice-cream


  • 2L chocolate ice-cream
  • 150g nougat, cut into 1cm pieces
  • 100g dark chocolate, coarsely grated
  • 150g frozen raspberries
  • 125g fresh raspberries

Chocolate sauce

  • 200g dark chocolate, coarsely chopped
  • 1 cup (250ml) pure cream
  • 2 tbs brown sugar
  • 1 tsp vanilla extract

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Remove the ice-cream from the freezer. Stand for 7-10 mins to soften.
  2. Step 2

    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.
  3. Step 3

    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.
  4. Step 4

    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 mins or until the sauce thickens. Set aside to cool to room temperature.
  5. Step 5

    Turn the ice-cream onto a serving platter. Top with fresh raspberries and remaining grated chocolate. Slice and drizzle with chocolate sauce to serve.