Nutty Chocolate Ice Cream

Prep Time

10 minutes +cooling

Cooking Time

10-15 minutes

Chilling Time

at least 2 hours

Serves

4-6 people

The chunkiest crunchiest Divine chilled pud. An easy rich and crunchy ice-cream that can be made without a machine. Serve with plenty of hot chocolate sauce.

Ingredients

  • 85g wholemeal breadcrumbs (use a processor)
  • 85g light muscovado sugar
  • 90g Divine Milk Chocolate
  • 25g chopped hazelnuts
  • 300ml double cream, well-chilled

Method

1

Set the oven at 200°C, 400F, Gas 6.

2

Mix the breadcrumbs with the sugar and spread over the base of a lightly oiled baking tin.

3

Bake in the oven stirring frequently for about 10 to 15 minutes until the mixture looks a dark golden brown. Leave to cool.

4

Meanwhile finely chop the bar of chocolate (by hand or use a processor).

5

Whip the cream until it stands in soft peaks then fold in the crunchy breadcrumb mixture, hazelnuts and the chopped chocolate.

6

Spoon into a freezer container and freeze until firm.