|40 g||Marie biscuits|
|1 Tbs||desiccated coconut|
|1||eggs — whisked|
|2 cup||ice cream — vanilla|
|50 g||hazelnuts — chopped|
|2 Tbs||cranberries — dried, chopped|
|coconut oil — for shallow frying|
|fresh mint — to garnish|
|2 Tbs||chocolate — hazelnut spread|
|50 g||dark chocolate|
Line a baking tray cling wrap.
In a large bowl, mix the ice cream with chocolate, nuts, pretzels and dried cranberries. Scoop spoonfuls and place in the prepared tray and freeze for at least 1 hour.
In a food processor, blend the cornflakes and biscuits together until fine. transfer to a bowl. And Mix with coconut.
Coat each ice cream scoops in the cornflakes mixture until fully coated. Dip in the whisked egg and coat again. Freeze again for another hour or until rock solid.
Meanwhile, in a double boiler, mix the chocolate with Nutella and melt until a running consistency. Keep aside.
Heat the coconut oil in a small pan until hot and fry the ice cream for about 30 seconds, on each side, turning it once until golden and crispy.
Shake off the excess oil. Place in a serving glass, drizzle with the melted hazelnut chocolate and garnish with a sprig of mint.
Reprinted with permission of Siba Mtongana and Food Network South Africa.
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