rocky road chocolate ice cream
preparation time 25 minutes, plus freezing time. cooking time 5 minutes
Ingredients
1/2 cup Bulla Thickened Cream
200g dark chocolate, chopped
150g shortbread biscuits, roughly broken
100g marshmallows, halved
60g Turkish delight, chopped
1/4 cup shredded coconut, toasted
1/4 cup pistachio nuts, chopped
2.5L Bulla Chocolate Ice Cream, softenedÂ
Cooking Directions
- Bring Bulla Thickened Cream to the boil and pour over the chocolate, stirring well until smooth and melted. Cool slightly.
- Combine biscuits, marshmallows, Turkish delight, coconut and pistachio nuts in a large mixing bowl. Add chocolate and mix well. Press into the base of a lined 20cm cake pan with removable base. Refrigerate or freeze until set.
- Mix Bulla Chocolate Ice Cream until smooth texture and pour over rocky road base. Cover and freeze until firm.
- To serve, cut ice cream into wedges.