Nutella and Raspberry Ice-cream Cake

Ingredients

  • 500ml cream
  • 1 tin condensed milk
  • 1 cup Nutella
  • 1 cup Früzo Raspberries
  • 1 pack Oreo cookies
  • ½ melted butter
  • ½ cup chopped hazelnuts
  • 150g dark choc
  • 75ml cream
  • Ferrero Roche for décor
  • Chocolate malt balls for décor

Directions

  1. In a bowl, mix together condensed milk and Nutella.
  2. In a bowl, whisk cream until stiff peaks.
  3. Slowly fold Nutella mixture into cream.
  4. Until well combined.
  5. Fold raspberries through.
  6. Line a dome shaped bowl with cling wrap.
  7. Pour ice cream mixture into dome and freeze for at least 6 hours, or overnight.
  8. In a bowl, crush Oreos and add melted butter, mix to combine.
  9. Add Oreo layer on top of set ice-cream to create the base.
  10. Allow to set in freezer.
  11. In a bowl combine nuts, chocolate and cream, microwave until melted and well combined.
  12. Take ice cream out of mould and top with chocolate ganache and all the chocolate décor.

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