FOOD | FESTIVE FARE
I C E C RE A M TO W E R
Serves 18
Takes 40 mins plus overnight
freezing
Cost per serve 98p
2 x 480ml tubs Tesco Finest
chocolate ice cream
2 x 480ml tubs Tesco Finest salted
caramel ice cream
480ml tub Tesco Finest Madagascan
vanilla ice cream
350g dark chocolate, chopped
5 tbsp toasted chopped hazelnuts
200ml whipping cream
2 tbsp golden syrup
150g pack raspberries
edible glitter, to serve (optional)
1 Working quickly, scoop balls of ice
cream from each tub onto trays
that fit in your freezer until you’ve
used up all the ice cream. Leave to
freeze overnight.
2 The following day, melt 150g dark
chocolate in a small heatproof bowl
set over a pan of barely simmering
water. Spear a few balls of ice
cream of each flavour with cocktail
sticks and dip into the chocolate
until mostly coated, then return to
the tray and quickly scatter over
3 tbsp chopped nuts. Return to the
freezer while you make the sauce.
3 Put the remaining chocolate in a
small heatproof bowl. Gently heat
the cream and golden syrup in a
small saucepan until just bubbling,
then pour over the chocolate.
Leave to stand for 5 mins, then stir
to make a glossy ganache. Leave to
cool to room temperature.
4 Stack the ice cream balls on
a serving plate, dotting the
berries in between. Drizzle
over the sauce and scatter
over the remaining nuts.
Dust with edible glitter, if you
like, and serve immediately.
Each serving contains
Energy
1728kJ
416 kcal
21%
Fat
Saturates
Sugars
Salt
30g 17g 28g 0.3g
43% 87% 31% 6%
of the reference intake. See page 127.
Carbohydrate 31g Protein 5g Fibre 2g
40
GET AHEAD
Freeze and coat
the ice cream in
chocolate up to 2 days
in advance. Make the
sauce up to 2 days
ahead too and keep
in the fridge. To
serve, warm gently in
a pan until just liquid.
