My family are absolutely not the ice cream lovers & would much rather prefer ices. But, since we are having guest for succos this year we had to have something new & different. I was searching high and low for a good recipe-& the results were.............!!! you wouldn't believe it unless you taste it! The rich crust with the delicious heavy ice cream is topped off with a brittle which gives it a professional touch.
It doesn't require much time-just a little concentration with great results!

    2 10" round pans








  • 12 oz crushed chocolate chips

  • 8 Tbsp sugar

  • 2 stick margarine

  • 12 oz roasted ground filberts

  • 9 eggs

  • ¾ cup sugar

  • 1½ Tbsp vanilla sugar

  • 7 oz Brown baking chocolate

  • 2 oz White baking chocolate

  • 4½ oz praline paste

  • 16 oz whip

  • 1 pack ready brittle

  1. Recipe is for 2 10" round baking pans.

  2. For Crust:
    Melt margarine in oven. Then, add chocolate chips, sugar & roasted filberts. Mix well, flaten & bake in oven on 350 for 15 minutes.

  3. Bowl: 1 Beat whip until stiff. (You could use professional whip which hardens more) refrigerate while you work on bowl 2.

  4. Bowl 2: Beat egg whites & sugars to form snow. Then add .

  5. Put dark chocolate, white chocolate, & praline paste in a bag. Put bag into bowl of hot water-to melt. (you could use a double boiler-but chocolate needs to be cool before combining.)

  6. Mix well chocolate into half of the whip. Then, add bowl 2 & remaining of bowl 1. Mix well & pour onto cooled crust.

  7. Cover with peanut, hazelnut, or almond brittle to add professional touch.

  8. Freeze well before serving.

  9. Good luck & enjoy all those compliments on this delicious dessert!




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