Ice Cream Roche

DESCRIPTION

This recipe invites you to experience the magic of indulgence as we blend the smoothness of chocolate with the nutty goodness of hazelnuts, creating a dessert that’s as visually stunning as it is delicious.

INGREDIENTS

• 1 quart of good quality vanilla ice cream
• 4 tablespoons Oregon hazelnut paste
• 2 tablespoons cocoa powder
• 1 cup chopped Oregon hazelnuts
• 5.25 ounces dark chocolate melted
• 2 teaspoon Sea salt

INSTRUCTIONS

1. Remove the ice cream from the freezer and allow to soften for 10 minutes, then transfer into a large mixing bowl with the cocoa powder and the Oregon Hazelnut paste.
2. Stir together before returning to the freezer. Allow the ice cream to refreeze for a minimum of 1 hour, before scooping out and portioning into balls using an ice cream scoop.
3. Roll each ice cream ball in chopped Oregon Hazelnuts before returning to the freezer.
4. Meanwhile melt the chocolate, once melted drizzle over the ice cream balls and sprinkle with a little sea salt on each to bring the flavour out in the chocolate and the Oregon Hazelnuts.
5. Keep the balls in the freezer until you want to serve them