[Ingredients]
750ml single cream
250ml milk
1tbsp vanilla extract
330g chocolate-hazelnut spread
50g cocoa powder
[Steps]
Place all ingredients in a large jug and whisk till cocoa has dissolved.
Divide mixture into 2 ziploc bags, pressing out as much air as possible, and seal.
Lay each bag flat on a baking tray and freeze for 2.5hrs or until firm and just frozen.
Remove bags from freezer. Using hands, gently bend each bag to break the mixture into small pieces.
Place mixture into a food processor, in 2 batches, and process for 2-3mins until smooth.
Spoon mixture into a 2L loaf tin and freeze for 2hrs or until firm.