Ferrero rocher ice-cream cake

METHOD

• Step 1
  Line a 10 x 20cm loaf pan with plastic wrap, allowing the sides to overhang.
• Step 2
  Coarsely chop half the Ferrero Rocher. Reserve remaining Ferrero rocher. Combine the ice-cream and Frangelico in a large bowl. Add the chopped Ferrero rocher and gently fold to combine. Spoon ice-cream mixture into the lined pan. Smooth the surface with the back of a spoon. Cover with foil. Place in the freezer for 6 hours or until completely set.
• Step 3
  Combine the chocolate spread and milk in a small saucepan over low heat. Cook, stirring, for 2-3 minutes or until spread melts and the mixture is smooth. Remove from heat.
• Step 4
  Turn ice-cream out onto a serving plate. Drizzle with chocolate sauce and decorate with the remaining Ferrero rocher. Return to the freezer until ready to serve.