Chocolate hazelnut ice cream cheesecake
Ingredients
- Step 1 200g honey nut cornflakes
- Step 2 2 x 400g jars chocolate hazelnut spread
- Step 3 2 x 180g tubs full-fat cream cheese
- Step 4 1 tbsp roasted and chopped hazelnuts
Calories: 542
Carbohydrate: 50 g
Protein: 8 g
Fat: 33 g
Cook time: 15 minutes
Prep time: 15 minutes
Total time: 30 minutes
Servings: 12
TAGS
Dessert
Barney Desmazery
Cheesecake
chocolate
Folate
Freezable
Hazelnut
Ice cream cake
Make Ahead
Directions
- Step 1 Put the cornflakes and half a jar of chocolate hazelnut spread in a bowl and beat to combine - don't worry about breaking up the cornflakes. Press the mix into the base of a 23cm springform tin.
- Step 2 In a separate bowl, beat the cream cheese until smooth, then fold in the remaining chocolate hazelnut spread. Smooth onto the cornflake base, wrap tightly in cling film and freeze overnight.
- Step 3 Remove from the freezer 30 mins before serving, or until you can cut it easily with a sharp knife. Serve in slices with hazelnuts sprinkled over. Will keep in the freezer for up to 1 month.