This is a really easy recipe for a Rocky Road Ice Cream Tart. This, like most of my other recipes, is one that is easily altered to suit your own tastes.
- 1 litre chocolate ice-cream
- 1 x 250g pkt plain chocolate biscuits, coarsely broken
- 125g unsalted butter, melted
- 250g marshmallows, coarsely chopped
- 6 Ferrero Rocher, halved
Place the ice-cream in the fridge for 40 minutes to soften.
Meanwhile, place the biscuits in the bowl of a food processor and process until fine crumbs form. You are best to buy plain chocolate biscuits, (for us Aussies we’re talking Arnott’s Choc Ripple), rather than chocolate-coated varieties.
Add the butter and process until well combined. Gently press the biscuit mixture over the base and side of a 3.5cm-deep, 25cm (base measurement) fluted tart tin. Place in the fridge for 30 minutes to chill.
Once the ice cream is soft and the tart base is chilled, transfer it to a large metal bowl and use a large spoon to fold in the chopped marshmallows.
Arrange the halved Ferrero Rochers over the base of the tart. Spoon over the ice-cream and marshmallow mixture and then use a spatula to smooth the surface. Cover with plastic wrap and then place in the freezer overnight or until firm.
To serve, slice the tart into generous pieces and serve as desired – with cream, more marshmallows, cocoa powder or even drizzled with the Chocolate Sauce from my Chocolate Eton Mess recipe.
If you like this, why not try some of these variations: Mint ice-cream with peppermint crisp chunks and vanilla marshmallows; chocolate ice-cream with Cadbury Cherry Ripe chunks and pink marshmallows; vanilla ice-cream with Cadbury Crunchie chunks and vanilla marshmallows…