Rocky road ice-cream tart

• 1 x 1.25L ctn vanilla ice-cream

• 1 x 250g pkt plain chocolate biscuits (see tip), coarsely broken

• 125g unsalted butter, melted

• 1 x 250g pkt marshmallows, coarsely chopped

• 12 Ferrero Rocher, halved

• 180g dark chocolate, coarsely chopped

• 160ml (2/3 cup) pouring cream

• 60ml (1/4 cup) Frangelico (optional)

• 125g (1 cup) chopped marshmallows, extra

• 4 Ferrero Rocher, extra, coarsely chopped

• Cocoa powder, to dust

1. Step 1

Place the ice-cream in the fridge for 30 minutes to soften.

2. Step 2

Meanwhile, place the biscuit in the bowl of a food processor and process until fine crumbs form. Add the butter and process until well combined. Gently press the biscuit mixture over the base and side of a 3.5cm-deep, 25cm (base measurement) fluted tart tin. Place in the fridge for 30 minutes to chill.

3. Step 3

Transfer the ice-cream to a large metal bowl. Use a large spoon to fold in the marshmallow.

4. Step 4

Arrange the Ferrero Rocher over the biscuit mixture. Spoon over the ice-cream mixture and use a spatula to smooth the surface. Cover with plastic wrap and place in the freezer overnight or until firm.

5. Step 5

Place the chocolate, cream and Frangelico, if desired, in a medium saucepan over medium-low heat. Cook, stirring, for 5 minutes or until the chocolate melts and the mixture is smooth.

6. Step 6

Top the tart with the extra marshmallow and extra Ferrero Rocher. Dust with cocoa powder. Serve with the chocolate sauce.

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