- 1 quart French vanilla ice cream
- 1 cup light whipping cream
- 1 tablet of 10.5 oz (300 gr) soft turrón (“turrón blando”)
- 3 oz baking chocolate
- 3 Tbsp powdered sugar
- 4 oz milk
- 1 tsp butter
- 1 tablet of 5.25 oz (150 gr) hard turron (almond nougat candy)
This Turrón Ice Cream with Chocolate Sauce makes 10 servings.
- Information about Turrón - Spanish Almond Candy
Cut soft turrón into one inch cubes. Scoop ice cream into blender. Add whipping cream and turrón. Pulse blender on and off until the turrón is completely blended into the ice cream.
Pour the ice cream mixture into a 9” x 12” glass baking dish and spread evenly. Cover tightly with plastic wrap and place in freezer.
Break up the chocolate into pieces and place in a small sauce pan with powdered sugar, milk and butter. Heat on low, stirring constantly until chocolate is melted and sauce is smooth. If sauce is too thick, add 2-3 Tbsp milk and blend again until smooth.
Break hard turrón into pieces and place in food processor. Pulse on and off until turrón is broken into smaller pieces. The turrón should not be processed too much, but should be small chunks.
Remove ice cream mixture from freezer and pour chocolate sauce over the top, spreading it to the edges with a wooden spoon if necessary. Sprinkle crushed turrón over the top. It may be necessary to spread chocolate sauce over only half of the ice cream and immediately sprinkle turrón so that the sauce doesn’t freeze. If sauce freezes, the turrón will not stick.
Freeze for at least 3 hours, until ice cream has hardened.
When ready to serve, remove from freezer for 5 minutes before cutting. Cut into squares to serve.