Festive Ice-cream with Chocolate Sauce

1. 1

   Beat the Philly* and sugar with an electric mixer until smooth.

2. 2

   Add the cream and egg yolks.

3. 3

   Beat until smooth and thickened slightly.

4. 4

   Beat the egg whites until stiff peaks form.

5. 5

   Fold the soaked craisins, almonds and Toblerone* through the Philly* mixture.

6. 6

   Then gently fold in the beaten egg whites.

7. 7

   Spoon mixture into a cling wrap lined 10cm x 20cm loaf pan.

8. 8

   Freeze until firm.

9. 9

   Place Toblerone* and cream in a small saucepan and heat over a low heat until Toblerone* until melted and mixture is smooth.

10. 10

    Cut ice-cream into slices and drizzle with chocolate sauce to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.