Name: Chocolate, caramel and nougat log
Prep time: 45 min
Cook time: 5 min
Total time: 50 min
Yield: 10
Ingredients: Chocolate, caramel & nougat log; 3 litre vanilla ice cream; 1/4 cup cocoa powder; 396 gram can top ’n’ fill caramel; 150 gram plain nougat, chopped; 200 gram milk chocolate, chopped; 1/2 cup cream

Ingredients

Chocolate, caramel & nougat log

3 litre vanilla ice cream

1/4 cup cocoa powder

396 gram can top ’n’ fill caramel

150 gram plain nougat, chopped

200 gram milk chocolate, chopped

1/2 cup cream

Method

Chocolate, caramel & nougat log

1.Line a 10-cup loaf pan with plastic wrap, leaving an overhang.

2.In a large bowl, soften one-third ice cream. Using an electric mixer, beat with cocoa until combined. Spread evenly over base of pan, smoothing surface.

3.Reserving ½ cup caramel, pour remaining caramel over chocolate ice cream, then freeze for 30 minutes.

4.In another large bowl, soften half the remaining vanilla ice cream. Using an electric mixer, beat in reserved caramel. Spread over frozen loaf, smoothing surface. Freeze for 30 minutes.

5.In a bowl, soften remaining ice cream. Fold nougat through and spread over caramel layer. Cover and freeze overnight.

6.In a heat-proof bowl, over a saucepan of simmering water, combine chocolate and cream. Heat for 3-4 minutes, stirring, until smooth. Cool.

7.Turn loaf out onto a chilled platter and remove plastic wrap. Spread ganache over top and sides, then freeze until ready to serve.

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Ingredients

Method

Chocolate, caramel & nougat log

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