Weet-Bix ice cream bomb

Serves 8
Prep 15, plus freezing
Cook 0
Take ice cream to the next level with this impressive, and festive, no-bake dessert!

Description

Take ice cream to the next level with this impressive, and festive, no-bake dessert!
  • 2 Weet-Bix, roughly crushed
  • 1 litre So Good Vanilla Bliss frozen dessert
  • 1 cup raspberries, fresh or frozen
  • 1/2 cup unsalted macadamias, toasted and roughly chopped
  • 100g dark chocolate, divided
  • extra fresh raspberries and toasted macadamias, to garnish

Weight, measurement and temperature conversions

View nutrition information per serve

  1. Line a 1 1/2 litre pudding basin or deep bowl with a double layer of plastic wrap.
  2. Place So Good Vanilla Bliss into a separate large bowl and roughly break up with a knife. Leave to soften for 10 minutes.
  3. Roughly chop 70 grams of the chocolate. Add chopped chocolate, Weet-Bix, raspberries, and macadamias, to the bowl with the softened frozen dessert. Use a large metal spoon to fold ingredients together.
  4. Transfer mixture to lined bowl and smooth surface. Gently cover with overhanging plastic, and freeze for at least 4 hours, or overnight, until firm.
  5. When ready to serve, use a vegetable peeler to create shavings from remaining 30 grams dark chocolate. Remove plastic from surface of dessert and invert bowl on to a serving plate. Cover the bowl in a warm, damp tea towel for a minute or two. Remove bowl, peel off the plastic wrap and discard. Garnish with shaved chocolate, fresh raspberries and extra macadamia nuts.

Tips

  • Swap raspberries and macadamias for any fresh fruit or nuts you prefer.
  • Dessert can be prepared to end of step 5, then stored in the freezer until ready to serve. Allow to sit on the bench for 5 mins before cutting.

Tips

  • Swap raspberries and macadamias for any fresh fruit or nuts you prefer.
  • Dessert can be prepared to end of step 5, then stored in the freezer until ready to serve. Allow to sit on the bench for 5 mins before cutting.

Nutrition Information