Friday, November 25, 2016

Dark chocolate, berry & nougat ice cream cookie sandwiches

This recipe is super easy and even more impressive!
Treat your guests and family during the festive season with this delicious dessert.

Dark chocolate, berry & nougat ice cream cookie sandwiches
Makes 12 cookie sandwiches

400 g frozen mixed berries
6 dark chocolate Lindor balls
fresh milk
1 L good quality vanilla ice cream
2 boxes Wedgewood Chocolate Nougat Biscuits (24 cookies)
Fresh berries to serve

Bring the frozen berries to the boil, adding a splash of water if needed. Using a potato masher, mash the berries to a chunky pulp. Cool completely.
Remove the Lindor balls from their wrappers and place in a heat-proof bowl with a splash of milk. Heat on high in the microwave for 30 seconds. Remove and stir. Repeat until the balls are completely melted. Cool completely.
Allow the ice cream to soften at room temperature.
Once the berry and chocolate sauces are cool and the ice cream has become soft, pour the sauces into the ice cream in a zig zag pattern – berry sauce from left to right, and chocolate sauce from right to left.
Using a long sosatie stick, drag the stick through the ice cream in a zig zag pattern a few times to form brown and purple ripples through the ice cream. Be careful not to over mix.
Return the ice cream mix to the freezer and freeze overnight.
Once ready to serve, place  a small scoop full of ice cream onto a cookie and top with another – pressing down gently to form a sandwich. Repeat with as many as needed.
Serve immediately with fresh berries on the side.

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