Keep Well Recipes from the Sunny Coast, Australia.
INGREDIENTS
2 x COYO® Double Chocolate 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.