1litreKEFALOS Belgian Chocolate ice cream or CORTINA Chocolate ice cream
200gof your favourite chocolate (Whispers or Lunch Bar work well, or any chocolate with crunchy ingredients)
200gsalted nuts
1packetdigestive biscuits
100gmelted KEFALOS butter
200mlKefalos fresh cream
Instructions
Crumble the digestive biscuits in a food processor and mix it with the 100 g melted KEFALOS butter
Line a plastic bowl or a spring form cake tin with cling wrap. Make sure it hangs over the edge slightly to make it easier to get the cake out when frozen
Spoon and flatten the biscuit and butter crust into a thin layer in the bottom of the bowl. Cover the bottom completely
Chop the 200 g chocolate in a food processor and set aside. Keep 1 teaspoon separate for the topping at the end
Chop the 200 g salted nuts in a food processor and set aside. Keep 1 teaspoon separate for the topping at the end
Halve the chocolate ice cream into two separate bowls and let it melt slightly
Mix the one half of the chocolate ice cream with the chopped chocolate and the other half with the chopped nuts
Scoop the two different layers of ice cream over the bottom layer of biscuit crust. Cover with clingwrap and place back in the freezer for at least 40 minutes.
When ready to serve, remove the ice cream from the freezer. Turn the container upside down on a plate; remove the plastic film and flip over on the serving plate.
Sprinkle the leftover chopped chocolate and nuts over the cake.
Use a knife warmed in boiling water and cut into slices.
