- 2 Weet-Bix, roughly crushed
- 1 litre vanilla ice cream
- 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
Weet-Bix ice cream bombe
Serves: 8
Prep: 15, plus freezing
Cook: 0
Ingredients
Method
Step 1
Line a 1 1/2 litre pudding basin or deep bowl with a double layer of plastic wrap.Step 2
Place ice cream into a separate large bowl and roughly break up with a knife. Leave to soften for 10 minutes.Step 3
Roughly chop 70 grams of the chocolate. Add chopped chocolate, Weet-Bix, raspberries, and macadamias, to the bowl with the softened ice cream. Use a large metal spoon to fold ingredients together.Step 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.Step 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.
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