Cold Desserts Recipes - Rippled Chocolate Ice Cream

Ingredients

• 60ml/4 tbsp chocolate and hazelnut spread

• 450ml/1 3/4 cups double cream

• 15ml/1 tbsp icing sugar

• 50g/2oz plain chocolate, chopped

• plain chocolate curls, to decorate

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Method:

1. Mix together the chocolate and hazelnut spread and 75ml/5 tbsp of the double cream in a bowl.

2. Place the remaining cream in a second bowl, sift in the icing sugar and beat until softly whipped.

3. Lightly fold in the chocolate and hazelnut mixture with the chopped chocolate until the mixture is rippled. Transfer to a plastic freezer container and freeze for 3-4 hours, until firm.

4. Remove the ice cream from the freezer about 10 minutes before serving to allow it to soften slightly. Spoon or scoop into desert dishes or glasses and top each serving with a few plain chocolate curls.