Nougat ice-cream with choc-hazelnut sauce
Reduced fat vanilla ice cream
2000 g, softened
1 tbs, Slivered Almonds, toasted
Nougat, honey and almond
80 g, 2x40g Nougat honey logs, finely chopped
Chocolate hazelnut spread
2 tbs, Nutella
14 individual, Mini cones
- Combine the ice-cream, almond and nougat in a large bowl. Place into a 2L (8-cup) capacity metal tin. Cover with foil and place in the freezer for 8 hours or overnight to freeze.
- Meanwhile, combine the Nutella and milk in a small saucepan over low heat. Cook, stirring, for 2 minutes or until heated through and the sauce is smooth. Set aside to cool.
- Scoop the ice-cream into the waffle cones and drizzle with the chocolate sauce to serve.