Recipe

Chocolate Semifreddo with Hazelnuts

Dessert

A super simple and oh so delicious dairy free dessert that is bound to impress for every occasion… casual or fancy!

Keep Well Recipes from the Sunny Coast, Australia.

INGREDIENTS

2 x COYO Chocolate Ripple Dairy Free Ice Cream
1 x Chow Cacao Hazelnut Butter Chocolate Spread
1 cup chopped hazelnuts

To garnish:
1 cup chopped hazelnuts
1 x Chow Cacao Rocky Road Dark

METHOD

1. On a low heat on a stovetop, place the ice-cream in a saucepan and allow to melt, stirring
frequently.
2. Mix through the chopped hazelnuts and then pour into a loaf tin lined with cling wrap or baking
paper.
3. Dollop Hazelnut Spread into the ice cream mix and swirl it in using a knife or skewer.
4. Place in freezer and allow to freeze
5. To serve, gently lift the semifreddo out of the loaf tin and remove the cling wrap or paper.
6. Top with chopped hazelnuts and Rocky Road.
7. Slice into individual servings.

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