Christmas Ice Cream Pudding
- London Dairy Double Chocolate Ice Cream
- London Dairy Caramel Crunch
- 1 cup dark chocolate chips
- 1 cup roasted hazelnuts
- 4 cups Oreo Biscuits
- 1/3 cup unsalted butter
- Vegetable oil
For Garnishing:
- 1 cup chocolate syrup
- Grated Dark Chocolate
- Grated Coconut
Other:
- Vegetable oil
Prepare Ice Cream Pudding
- Brush a glass bowl with vegetable oil and line with plastic wrap.
- Scoop some London Dairy Double Chocolate Ice Cream into the bowl and spread to form a smooth layer. Sprinkle with half the quantity of chocolate chips and hazelnuts. Cover with cling film and place in freezer for 30 minutes.
- Take the chilled bowl out of the freezer and scoop in London Dairy Caramel Crunch ice cream. Smoothen surface and add the remaining quantity of chocolate chips and hazelnuts. Cover with cling film and return to freezer for another 30 minutes.
- Crush Oreo Biscuits, place in a bowl, add melted butter and mix.
- Remove ice cream pudding from freezer and top with crushed Orea biscuit and butter mixture. Press down well using the back of a spoon to form a crust
- Return to freezer for another 4 hours or overnight until completely frozen.
- When ready to serve, upturn onto a serving plate and remove plastic wrap.Pour over chocolate syrup and decorate with chocolate chips, grated chocolate, hazelnuts and sprinkle with grated coconut.
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