Choconut Ice Cream Dessert
Ingredients
Serves 4
- 500g Alpro Chocolate Hazelnut Ice cream
- 100ml maple syrup
- 60g whole hazelnuts
- A pinch of salt
- 6 tbsp chocolate sprinkles
Preparation
Step 1
Roast the hazelnuts in a frying pan (without oil) until they brown a little and smell lovely and toasty. Tip them out and let them cool a little, then chop finely.
Step 2
In the still warm frying pan, cook the maple syrup for five minutes until it thickens and turns a deep golden colour.
Step 3
Stir in the chopped hazelnuts and a pinch of salt then pour the mixture in a thin layer onto a baking tray lined with paper. When it’s completely cool and hard, break into shards.
Step 4
Divide the Alpro Hazelnut Chocolate Ice cream between four glasses or dessert bowls, decorate with the hazelnut praline pieces and chocolate sprinkles. Doubly nutty, decadently delicious!
Serves 4
- 500g Alpro Chocolate Hazelnut Ice cream
- 100ml maple syrup
- 60g whole hazelnuts
- A pinch of salt
- 6 tbsp chocolate sprinkles
Step 1
Roast the hazelnuts in a frying pan (without oil) until they brown a little and smell lovely and toasty. Tip them out and let them cool a little, then chop finely.
Step 2
In the still warm frying pan, cook the maple syrup for five minutes until it thickens and turns a deep golden colour.
Step 3
Stir in the chopped hazelnuts and a pinch of salt then pour the mixture in a thin layer onto a baking tray lined with paper. When it’s completely cool and hard, break into shards.
Step 4
Divide the Alpro Hazelnut Chocolate Ice cream between four glasses or dessert bowls, decorate with the hazelnut praline pieces and chocolate sprinkles. Doubly nutty, decadently delicious!