Dessert Recipes

Ice-Cream Pudding Log

December 17, 2019

Yield
Serves 8
Prep Time
10mins
Cook Time
20mins
Difficulty Level
2 / 5

Have your guests indulge in a luxurious ice-cream pudding log handmade with pudding, ice-cream and ferrero chocolates. For best results, make this dish a day ahead!

Ingredients

HAZELNUT PRALINE

Steps

01.

HAZELNUT PRALINE Preheat oven to 180 C. Place nuts on oven tray; roast for 5 to 8 mins or until browned. Place nuts in a tea towel; rub to remove skins. Chop nuts coarsely. Scatter nuts on a lightly oiled oven tray.

Meanwhile, combine the sugar and water in a small saucepan; stir over medium heat until sugar is dissolved. Bring to the boil; boil, without stirring, for 8 mins or until golden. Pour toffee over nuts; cool. Chop into rough crumbs.

02.

Line a 13 cm x 24 cm loaf pan (2-litre/8-cup capacity) with two layers of baking paper, extending the paper 5 cm over the sides.

03.

Combine the cake and liqueur in a large bowl; stand until absorbed. Working quickly, add the ice-cream and two-thirds of the Hazelnut Praline to bowl; stir until just combined.

04.

Spoon ice-cream mixture into the pan; smooth top. Cover, freeze overnight or until firm.

05.

Just before serving, turn loaf out onto board or platter, remove paper. Drizzle with Ice Magic; decorate with chocolates and remaining praline. Serve immediately.

Chef’s Tip: Frangelico is a hazelnut liquer. You can use your favourite liquer or leave it out, if you prefer. For a large Christmas pudding shape, line a 2-litre (8-cup) mould or bowl with two large pieces of plastic wrap, extending the plastic 10 cm over side. Log can be made to the end of step 3, up to 2 weeks ahead.