We have to thank Joanna Whybrow for this one … it was absolutely delicious and so simple to make

Ingredients

450ml Double Cream

4 Tbsp Nutella spread

1 Tbsp Icing Sugar

4 Tbs Chopped Chocolate

Method

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.