Keep cool in your sundae best and enjoy this simple cookies and cream dessert.
Ingredients
- 1 litre vanilla ice-cream
- 150g packet Oreo cookies, finely chopped
- 100g packet mini marshmallows
- 3/4 cup thickened cream
- 200g milk chocolate, finely chopped
- Coloured sprinkles, to serve
Method
- Step 1Place ice-cream in a large bowl. Set aside for 10 minutes or until softened (but not melted). Fold cookie through ice-cream. Spoon mixture into a 7cm-deep, 14cm x 20cm airtight container. Smooth surface. Cover surface with plastic wrap. Freeze overnight or until firm.
- Step 2Set aside 1/2 cup marshmallows. Place cream and remaining marshmallows in a saucepan over low heat. Cook, stirring, for 10 minutes or until marshmallows are melted and smooth. Place chocolate in a heatproof bowl. Pour marshmallow mixture over chocolate. Using a metal spoon, stir until chocolate is melted and smooth. Set aside to cool for 20 minutes.
- Step 3Place 2 scoops ice-cream mixture into each bowl. Drizzle each with 2 tablespoons chocolate sauce. Sprinkle with reserved marshmallows and sprinkles. Serve.
- High protein
Nutrition
4009 kj
Energy
56g
Fat Total
35g
Saturated Fat
1g
Fibre
13g
Protein
112mg
Cholesterol
264.82mg
Sodium
82g
Carbs (sugar)
101g
Carbs (total)
All nutrition values are per serve
Notes
Chocolate sauce makes about 1 cup. Store any leftover sauce in an airtight container in the fridge for up to 3 days (sauce will thicken).
To reheat leftover sauce: Place in a heatproof, microwave-safe bowl. Microwave on medium (50%) for 1 to 2 minutes, stirring every 30 seconds with a metal spoon, or until smooth.
- Author: Claire Brookman
- Image credit: Cath Muscat
- Publication: Super Food Ideas
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