Chocolate Hazelnut Ice Cream Cheesecake

• honey‑nut corn flakes200g g
• chocolate‑hazelnut spread↗2 x 400g jars
• full‑fat cream cheese↗2 x 180g tubs
• toasted and chopped hazelnuts1 tbsp

Step-by-step instructions

1. 1

   Place the honey‑nut corn flakes and half a jar of chocolate‑hazelnut spread into a bowl and mix – don’t worry about breaking the flakes. Press the mixture into the base of a 23 cm springform pan.

2. 2

   In a separate bowl beat the full‑fat cream cheese until smooth, then gently fold in the remaining chocolate‑hazelnut spread. Smooth the mixture over the corn‑flake base, wrap tightly in cling film and freeze overnight.

3. 3

   Remove from the freezer 30 minutes before serving or until it can be sliced easily with a sharp knife. Serve in portions, sprinkling with toasted and chopped hazelnuts. It can be kept in the freezer for up to a month.