Search

Nutty choc crunch ice-cream

(9 ratings)
Nutty Choc Chunk Crunch
An easy rich and crunchy ice cream that can be made without a machine.
Serve with plenty of hot chocolate sauce.

Serves: 4-6

85g (just under 3 1/2 oz) wholemeal breadcrumbs (use a processor)
85g (just under 3 1/2 oz) light muscovado sugar
100g bar milk chocolate with hazelnuts
300ml double cream, well-chilled

1. Set the oven at 200°C/400°F/gas 6. Mix the breadcrumbs with the sugar and spread over the base of a lightly oiled baking tin.
2. Bake in the oven stirring frequently for about 10 to 15 mins until the mixture looks a dark golden brown.
3. Leave to cool. Meanwhile finely chop the bar of chocolate (by hand or use a processor).
4. Whip the cream until it stands in soft peaks then fold in the crunchy breadcrumb mixture and the chopped chocolate.
5. Spoon into a freezer container and freeze until firm.

Recipe by Linda Collister. For more delicious chocolate recipes, visit www.divinechocolate.com.

Your rating

Average rating

  • 3
(9 ratings)

Your comments

comments powered by Disqus

FREE Newsletter

Subscribe to Essentials

Subscribe from only 21.99