250g hazelnut chocolate
1 cup sour cream
1 litre chocolate ice cream
300ml whipping cream
50ml Frangelico liqueur
120g Crunchie bars (2 large bars)
70g toasted hazelnuts
Melt chocolate on med-low in microwave 2-3 mins.
Vigourously stir in sour cream.
When dark & glossy spread over base of 25cm spring-form pan.
Soften ice cream a little.
Press down firmly over chocolate base. Put into freezer.
Whip cream, fold in Frangelico, chopped crunchie bars & hazelnuts.
Spread over ice cream layer.
Cover with plastic wrap & freeze.
Remove from freezer 15 mins before serving.
Cut into wedges.