Sweet
Chocolate hazelnut ice-cream cheesecake
Chocolate lovers' paradise: honey nut cornflakes pressed into a springform tin with chocolate hazelnut spread, then a thick layer of cream cheese folded through with the rest of the jars, frozen overnight and cut into slices. No baking, no water bath — just a bowl, a tin and the freezer.
Something sweet — chocolate lovers' paradise. Make it the night before, wrap it tightly and forget about it until thirty minutes before you cut. With thanks to BBC Good Food, July 2016.
Method
- 01
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.
- 02
Press the mix into the base of a 23 cm springform tin.
- 03
In a separate bowl, beat the cream cheese until smooth, then fold in the remaining chocolate hazelnut spread.
- 04
Smooth onto the cornflake base, wrap tightly in cling film and freeze overnight.
- 05
Remove from the freezer 30 minutes before serving, or until you can cut it easily with a sharp knife.
- 06
Serve in slices with hazelnuts sprinkled over.
- 07
Will keep in the freezer for up to 1 month.
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