Ice Cream Rocher
This recipe invites you to experience the magic of indulgence as we blend the smoothness of chocolate with the nutty goodness of hazelnuts, creating a dessert that’s as visually stunning as it is delicious.
Imagine a velvety layer of rich ice cream, generously adorned with a crunchy coating of finely diced Oregon Hazelnuts and finished with dark chocolate. This dessert doesn’t just tantalize the taste buds; it’s a feast for the eyes, presenting a beautiful rolled masterpiece that’s perfect for any occasion, from festive gatherings to cozy evenings at home.
What sets this dessert apart is the marriage of contrasting textures and flavors—the silkiness of the ice cream harmonizing with the robust crunch of Oregon Hazelnuts. Each bite promises a delightful interplay of creamy sweetness and nutty undertones, creating a symphony of taste that’s sure to leave you craving more.
Ingredients
4 cups of vanilla ice cream
4 tbsp hazelnut paste
2 tbsp cocoa powder
1 ½ cup diced hazelnuts
½ cup dark chocolate, melted
2 tsp sea salt
Directions
Remove the ice cream from the freezer and allow to soften for 10 minutes, then transfer into a large mixing bowl with the cocoa powder and the hazelnut paste.
Stir together to event mix the flavours together before returning to the freezer. Allow the ice cream to refreeze for a minimum of 1 hour before scooping out and portioning up into balls using an ice cream scoop.
Roll each ice cream ball in diced hazelnuts before returning to the freezer.
Meanwhile, melt the chocolate. Once melted drizzle over the ice cream balls and sprinkle with a little sea salt on each to bring the flavor out in the chocolate and the hazelnuts.
Keep the balls in the freezer until you want to serve them.