I could not resist this ice-cream loaf today. It just seemed so apt. The weather here is absolutely magnificent, even though it is supposed to be winter. The days are sunny, not overly hot, just really pleasant. From where I am, looking out at the sea, it almost looks like a lake…just beautiful, with the odd ship far out at sea.
This ice-cream dessert, I cheated (a bit….okay….a lot). I did not make my own ice-cream (sorry), and I did not make my own toffee sauce (oops…another sorry). Instead, I took the easy way out and used my Ola Ice-Cream which I had in my freezer, and then my Illovo Toffee Sauce which I had in my grocery cupboard….(I actually am feeling a bit bad, as I am writing this….its like confession time). Sigh, anyway, it still worked out and is just as tasty.
Whenever I do ice-cream desserts, I always find I have to work super quickly, especially if it is warm outside…so having all what I am planning on using has to be measured out and chopped or whatever….and lets not talk about the photography…oh my…always a disaster ! I have yet to master the art of photographing ice-cream…but I will get it…eventually.
This ice-cream loaf is loaded with crunchy nuts and shortbread biscuits or cookies (in South Africa we tend to use the word ‘biscuit’ more so than cookie). The toffee sauce, I piled on in abundance. With it being bought (yes, pure laziness, I know, but…hey….it happens) and in a squeezy bottle, it was so easy just to squirt on.
This dessert really could not have been easier, with literally only four ingredients. It is a matter of throwing it together in layers and allowing it to freeze. The results are an impressive, good-looking nutty, crunchy dessert. It is a dessert excellent for those hot summers’ nights and equally as excellent for us sitting in the middle of winter but experiencing summer weather. 🙂
Hazelnut, Toffee Sauce Ice-Cream Loaf
Preparation time: 15 minutes
Total time: 3 hours and 15 minutes (including freezing time)
1 1/2 liters Ola Vanilla Ice-Cream
200 grams Bakers Shortbread biscuits/cookies, roughly chopped and broken up into pieces
200 grams Illovo Toffee Sauce (Home-made Toffee Sauce would be great as well)
200 grams Hazelnuts, toasted and roughly chopped
Take ice-cream out from freezer and set aside.
Line a loaf tin approximately 5.25 x 9 x 2.75 inches/13.5 x 23 x 7 centimeters in size with cling wrap, allowing extra over the sides. Alternatively use spray n’ cook only to grease.
For the layering:
Sprinkle some toasted hazelnuts into the loaf tin.
Cover with some ice-cream.
Top with a good covering of chopped shortbread biscuits/cookies.
Pour some toffee sauce over the biscuits/cookies.
Repeat these layers until all ingredients are finished with ice-cream being the last layer.
Cover the ice-cream loaf with the over-lapping cling wrap. If you used spray n’ cook to grease, cover the ice-cream loaf with some aluminium foil and place in the freezer for at least 3 hours or until completely set.
Once set, and ready to serve, if you used cling wrap, tip the loaf onto a chilled serving plate. Alternatively, if you used spray n’ cook, run a knife around the edges and sides of the ice-cream loaf, to help loosen, and then tip the loaf onto a chilled serving plate. You may want to add a few more toasted hazelnuts for decoration and then cut the loaf into slices.
Additional toffee sauce can be added.