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Rocky road ice cream slices
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200g small chocolates, buttons or chopped chocolate
154g pack Oreos, broken into small pieces
100g chocolate coated raisins
100g Essential Pink & White Mini Marshmallows
½ x 397g can Essential Condensed Milk
600ml pot double cream
1 tsp vanilla extract
50g Waitrose 72% Belgian Dark Chocolate, melted and cooled
Chocolate sauce, to serve
1 Line a 2lb loaf tin with parchment, ensuring the paper rises 2-3cm above the rim. Mix together the chocolate, biscuits, raisins and marshmallows and set aside.
2 In a large bowl, whisk together the condensed milk, cream and vanilla until thick enough to leave a trail. Whisk in the cooled melted chocolate, the mixture will become very thick.
3 Stir in most of the marshmallow mix, setting aside a couple of handfuls for the top. Spoon into the prepared tin, smoothing over the surface and allowing it to peak slightly in the centre. Scatter over the reserved marshmallow mix, then cover and freeze overnight.
4 Transfer to the fridge 30 - 45 minutes before ready to serve then cut into slices or squares with a sharp knife and drizzle over a little chocolate sauce.
The ice cream develops a mousse-like texture once thawed. Any leftovers should not be refrozen, but can be kept in the fridge and eaten within 2 days.
Typical values per serving:
Per serving (with 1 tbsp sauce)
This recipe was first published in Wed May 05 10:24:17 BST 2021.