Rocky Road Ice-Cream Bombe

Rocky Road Ice-Cream Bombe

Crunchy nuts, soft marshmallows, creamy chocolate, sweet

ice-cream. This dessert has it all! And the best part? It’s so easy to make and can be prepared up to 3 weeks in advance!

For the ice-cream:

• 1l vanilla ice-cream, softened
• 250ml ready-made custard
• 100g toasted pecan nuts, roughly chopped
• 100g milk chocolate chips
• 75g mini marshmallows
• ½ packet chocolate sandwich biscuits, filling removed and roughly broken

For the base:

• ½ packet chocolate sandwich biscuits, filling removed, ground to crumbs
• 55g unsalted butter, melted

To serve:

• 75g milk chocolate, gently melted OR “crackin'” hard setting chocolate ice-cream sauce
• Sprinkles of choice

Method: 

1. Line a 2l pudding bowl with a few layers of clingfilm, set aside.
2. In a large bowl, mix together softened ice-cream with custard until mostly mixed. Add the pecans, chocolate chips, marshmallows and broken cookies and fold in to mixture. Pour ice-cream mixture into prepared bowl and freeze for at least 3 hours to set.
3. For the base, mix together biscuit crumbs with melted butter. Spread over the top of the set pudding and press down with the back of a spoon or spatula. Cover pudding and return to freezer for about 10 minutes to set. (Tip: At this stage, you can leave it frozen for up to 3 weeks before turning out and decorating to serve.)
4. To serve, turn pudding out of bowl and peel away clingfilm. Pour melted chocolate or chocolate sauce over the top and decorate with sprinkles while chocolate is still slightly wet.
5. Will keep for up to 3 weeks in the freezer.