PRALINE ROCKY ROAD ICE-CREAM

PREP + COOK TIME 20 MINUTES (+ FREEZING) SERVES 4

500ml chocolate ice-cream, softened ½ cup (125g) coarsely chopped

glacé peaches

¾ cup (90g) coarsely chopped

roasted pecans dark chocolate curls, to serve

COCONUT PRALINE

2/3 cup (150g) caster sugar 2 tablespoons water

½ cup (40g) toasted shredded coconut

1 Combine ice-cream, peaches and nuts in a large bowl. Freeze until almost firm.

2 Meanwhile, make coconut praline. 3 Stir praline through ice-cream mixture. Spread mixture into a 15cm x 25cm loaf pan, cover with foil; freeze until firm.