Ice cream Dagwood with chocolate sauce

Makes 2 litres ice cream and 400 ml chocolate sauce

Preparation time: 25 minutes

ICE CREAM

• 1 tub (2 litres) vanilla ice cream

• 1 jar (150 g) maraschino cherries, halved (optional)

• 1 packet (100g) mixed nuts such as pecans, almonds or even peanuts, chopped

• 1 packet (100g) peppermint chocolate or chocolate bar such as Flake or Tex, chopped

• Italian wafers for serving

CHOCOLATE SAUCE

• 100 ml (½ cup) golden syrup

• 150 ml (²⁄³ cup) cocoa powder

• 1 can (367g) condensed milk

• 5 ml (1 teaspoon) vanilla essence

1 ICE CREAM

Mix all the ingredients except the Italian wafers and chocolate sauce. Spoon the mixture back into the tub and freeze again.

2 CHOCOLATE SAUCE

Heat the syrup slightly, add the cocoa powder and mix well. Add the condensed milk and vanilla essence and mix well.

3 Stack layers of wafers with ice cream in between on a side plate, drizzle on the chocolate sauce. Decorate with a topping of your choice and serve immediately.

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