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.
Serves88
Cook time10 mins10 minutes
Prep time20 mins20 minutes, (+ freezing time)
(+ freezing time)
Ingredients
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.
Method
Step 1
Remove the ice-cream from the freezer. Stand for 7-10 mins to soften.
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.
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.
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.
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.
