Ferrero Rocher and hazelnut liqueur ice cream cake

Recipe from: 04 December 2014
recipes, ice cream, cake

Ingredients 8
Servings 10
Time

Ingredients

  • 100
    g
    caramel
  • 180
    g
    condensed milk
  • 1
    tsp
    vanilla extract
  • 500
    ml
    single cream
  • 2
    Tbs
    hazelnut liqueur
  • 10
    Ferroro Rocher chocolates, halved
  • honeycomb, broken into shards
  • cherries and strawberries, to serve
 

Method

 

Line a 15cm round cake tin with cling film. This will be easier if you first spray the tin with non-stick baking spray so that the cling sticks to the tin.
Place the caramel, condensed milk and vanilla extract in the bowl of an electric mixer fitted with the balloon whisk attachment. Beat until the caramel and condensed milk are well combined.
Add the cream to the bowl and whisk on high speed until the mixture is light and frothy.

Pour in the liqueur and give it another quick whisk. Fold through the chocolates and pour into the prepared tin.
Cover over with foil and freeze overnight.

Remove from the freezer and leave out on the counter for 5 minutes before un-moulding. Serve with fresh berries and honeycomb pieces for extra crunch.

Recipe reprinted with permission of Bibby's Kitchen@36. To see more recipes, please click here.


 

Read more on: ice cream  |  cake  |  recipes
 

You might also Like

NEXT ON FOOD24X

Frozen Tiramisu

2017-12-13 10:48
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
1 comment
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.