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Ice cream tower recipe

4 ratings

This ice cream tower is a real show-stopper. Pile your chosen flavours into a tower and top with berries, chocolate, nuts, and edible glitter. See method

Serves 18
40 mins plus overnight freezing
416 calories / serving
Freezable
Vegetarian
Gluten-free

Ingredients

2 x 480ml tubs Tesco Finest dark chocolate ice cream
2 x 480ml tubs Tesco Finest salted caramel ice cream
480ml tub Tesco Madagascan vanilla ice cream
350g dark chocolate, chopped
5 tbsp toasted chopped hazelnuts
200ml whipping cream
2 tbsp golden syrup
150g pack raspberries
gold edible glitter, to serve (optional)

Each serving contains

Energy
1730kj
416kcal 21%
Fat
30g 43%
Saturates
17g 87%
Sugars
28g 31%
Salt
0.3g 6%

of the reference intake
Carbohydrate 31.1g Protein 5.4g Fibre 1.7g

Method

Working quickly, scoop balls of ice cream from each tub onto trays that fit in your freezer until you’ve used up all the ice cream. Leave to freeze overnight.
The following day, melt 150g dark chocolate in a small heatproof bowl set over a pan of barely simmering water. Spear a few balls of ice cream of each flavour with cocktail sticks and dip into the chocolate until mostly coated, then return to the tray and quickly scatter over 3 tbsp chopped nuts. Return to the freezer while you make the sauce.
Put the remaining chocolate in a small heatproof bowl. Gently heat the cream and golden syrup in a small saucepan until just bubbling, then pour over the chocolate. Leave to stand for 5 mins, then stir to make a glossy ganache. Leave to cool to room temperature.
Stack the ice cream balls on a serving plate, dotting the berries in between. Drizzle over the sauce and scatter over the remaining nuts. Dust with edible glitter, if you like, and serve immediately.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 2 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Christmas dessert recipes