INGREDIENTS
- 1 tub 2 litres good quality vanilla ice cream, softened slightly
- 1 tub 2 litres good quality chocolate ice cream, softened slightly
- 100g slivered almonds, toasted (on a baking tray in the oven until nicely browned)
- 1 tin (420g) black cherries, drained
- Spray a large, attractively shaped mixing bowl with non-stick cooking spray.
- In layers of your choice, layer the ice cream, nuts and cherries, alternating the layers of ice cream to achieve a marbled effect.
- Cover and freeze.
- When serving, run the bowl under lukewarm water, run a knife around the inside and turn out onto a large serving plate.
- Pour over hot Bar One Chocolate Sauce and decorate with fun Christmas decorations or fresh berries and cherries.
- Eat quickly as the time of year and the hot chocolate sauce speed up the melting process.
This recipe serves 16
BAR ONE CHOCOLATE SAUCE
INGREDIENTS
- 250ml fresh cream
- 8 giant Bar Ones (100g each), chopped into chunks
METHOD
- In a medium sized saucepan, heat, but don’t boil, the cream. Remove from the heat.
- Tip the chopped Bar Ones into the hot cream and stir with a wire whisk.
- Place the saucepan back on the stove on very low heat and stir frequently until the chocolate and toffee have melted entirely.
- Store in a covered plastic or ceramic jug in the fridge for up to two weeks.
- Reheat in the microwave when ready to serve.
Makes about 2 cups
Recipe taken form our sister Caxton publication, Garden and Home.