Chocolate Ice-Cream Log

Frozen Christmas Pudding

Chocolate Ice-Cream Log

  Cake Ingredients     

2 litre carton vanilla ice-cream   

2 teaspoons instant coffee powder

2 teaspoons coffee liquer (tia maria or kahlua)

60 grams roasted hazelnuts  

1/4 cup coconut

1 tablespoon bottled chocolate topping

90 grams dark chocolate

1 tbspn butter or margarine

Directions  

1. Divide ice-cream evenly into three bowls.  Keep in freezer until each is required. 

2. Dissolve coffee powder into coffee liqueur, add to one bowl of slightly softened ice 

   cream.  Pour into foil lined 23cm by 12cm loaf tin: freeze until firm before topping

   with the next. 

3. Put hazelnuts in blender, blend until finely chopped, stir into the second bowl of 

   slightly softened ice cream, pour over coffee layer, freeze. 

4. Put coconut into frypan, stir over gentle heat until light golden brown, 

   remove from pan immediately, cool. 

5. Add chocolate topping and coconut to the remaining slightly softened ice-cream, spread over

   hazelnut layer. Cover tin with aluminium foil, freeze overnight. 

6. Put chopped chocolate and butter in the top of a double saucepan, stir over gently simmering

   water until melted, cool (alternatively, microwave it for two minutes, stirring after the first minute). 

7. Turn ice cream log on to a tray. Put chocolate in a small plastic bag, snip one corner, drizzle the

   chocolate decoratively over top and sides of ice cream log. 

8. Put ice cream log on to serving plate, put in freezer until required. 

To serve cut into slices using knife dipped in hot water.

Frozen Christmas Pudding

Ingredients
1/2 cup raisins 
1/2 cup sultanas 
1/2 cup currants 
1/4 cup glace cherries, chopped 
1/4 cup mixed peel 
1/4 cup fuit juice or other liquid 
1 tsp cinnamon 
1 tsp rated nutmeg 
1/2 cup almondsm blanched 
1/2 cup cream 
1 Liter chocolate ice cream 

Directions
Combine fruit with fruit juice or other liquid and spices. Cover and allow to stand

overnight. Mix together soaked fruits, almonds, cream and ice cream. Pour into 

a large mold and cover with foil. Freeze until firm, for at least one week to allow 

flavour to develop. 

Unmold by quickly  dipping into hot water and inverting onto serving plate. Serves 8.