Weet-Bix ice-cream bombe
£ Serves 8
= Prep 15, plus freezing
vp Cook O
Take ice-cream to the next level with this impressive, and festive, no-bake dessert!
Ingredients
2 Weet-Bix, roughly crushed
1 litre So Good Vanilla Bliss frozen dessert
1 cup raspberries, fresh or frozen
4 cup unsalted macadamias, toasted and roughly chopped
100g dark chocolate, divided
Extra fresh raspberries and toasted macadamias, to garnish
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.
Nutritional Information (per serving)
ENERGY
1040kJ
SUGARS
13g
CALORIES
248
FIBRE
2.28
PROTEIN
4g
CALCIUM
FAT
12g
SODIUM
SATURATES ~~ CARBOHYDRATE
4g 21g
IRON POTASSIUM
15mg 177mg
32mg 1l.2mg
Method
1.
Pogdrdian ape sve
Line a 1'4 litre pudding basin or deep bowl with a double
layer of plastic wrap.
Place So Good Vanilla Bliss into a separate large bowl
and roughly break up with a knife. Leave to soften for 10
minutes.
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.
Transfer mixture to the lined bowl and smooth surface.
Gently cover with overhanging plastic, and freeze for at
least 4 hours, or overnight, until firm.
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.
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