Ice cream bars: the chocolatey dessert to die for

published on 20 May, 2018 at 11:00
Ingredients:
800ml Whipping Cream
250ml Condensed Milk
16 Nutty Chocolate Bars + extra for decoration
300g Hazelnut cream
100g Milk Chocolate
100g Dark Chocolate
50ml Vegetable Oil
 
Instructions:
Whip the cream and then gently mix in the condensed milk.
Crush the 10 of the Chocolate bars and mix into the cream.
Pour half of this cream into a spring form tin with the base lined with baking parchment.
Add a further 6 bars of chocolate in a spoke configuration and cover with the remaining cream.
Freeze for 12 hours.
Remove and add lolly sticks making a hole with a hit knife to make it easier.
Arrange on a cooling tray and then melt the milk and dark chocolates together with the hazelnut cream and the vegetable oil.
Pour over the chocolate and return to the freezer to set before eating.
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