An elegant ice-cream dessert that is heightened by the textural element of buttery, digestive biscuits and chopped up Crunchie bars.
- 200 g dark chocolate, chopped
- ⅓ cup thickened cream, plus extra to thin for drizzle
- 1 litre chocolate ice-cream, softened
- 4 x 50 g Crunchie bars
- 300 g pack milk chocolate digestive biscuits
In a small saucepan, stir chocolate andcream on low heat 4-5 mins until smooth. Set aside 5 minutes until thickened slightly.
In a medium bowl, combine ice-cream and 2 chopped Crunchie bars. Swirl through half melted chocolate mixture. Transfer to a freezer container.
Line an oven tray with baking paper and place in freezer. Spoon one-third cups ice-cream onto non-chocolate side of 1 biscuit. Sandwich with a second biscuit, pressing so ice-cream reaches edge. Run a butter knife around edges.
Chop remaining Crunchies and spread on baking paper. Roll edges of ice-cream in Crunchie, place on tray, repeat. Freeze 3 hours.
To serve, heat remaining chocolate sauce 3-4 mins (add cream if needed) and drizzle over sandwiches.
Photo: Rob Shaw/Bauer