We have to thank Joanna Whybrow for this one … it was absolutely delicious and so simple to make
450ml Double Cream
4 Tbsp Nutella spread
1 Tbsp Icing Sugar
4 Tbs Chopped Chocolate
Mix two tablespoons of the Cream with the Nutella to loosen it up a little.
Whisk the rest of the cream along with the icing sugar until it forms a light but firm mixture. Fold in the chocolate mixture and the chopped chocolate until there is a rippled effect.
Transfer to a container and freeze for 3-4 hours.
Remove from freezer 5-10 minutes before serving.