Festive Ice-cream with Chocolate Sauce

Festive Ice-cream with Chocolate Sauce
15 Mins
Prep time
15 Mins
Cooking time
Serves 10

What you need

  • 500g PHILADELPHIA Block¬†Cream Cheese, softened
  • 1/2 cup caster sugar
  • 1 cup cream
  • 4 eggs, separated
  • 1/2 cup craisins, soaked in 1 tablespoon brandy
  • 1/2 cup toasted slivered almonds
  • 100g TOBLERONE Dark Chocolate, finely chopped
  • 200g TOBLERONE Dark Chocolate, extra, chopped
  • 1/2 cup cream

How to make it

  1. BEAT the PHILLY and sugar with an electric mixer until smooth. Add the cream and egg yolks. Beat until smooth and thickened slightly.
  2. BEAT the egg whites until stiff peaks form. Fold the soaked craisins, almonds and TOBLERONE through the PHILLY mixture. Then gently fold in the beaten egg whites. Spoon mixture into a cling wrap lined 10cm-20cm loaf pan. Freeze until firm.
  3. PLACE TOBLERONE and cream in a small saucepan and heat over a low heat until TOBLERONE is melted and mixture is smooth. Cut ice-cream into slices and drizzle with chocolate sauce to serve.