These frozen bars are similar to a rocky road but made of chocolate ice cream! If you like, you can adapt the recipe with different ice cream flavours and fillings.
Line a freezer-proof 20.5 x 30.5 x 5cm (8in x 12in x 2in) roasting tin or serving dish with baking parchment.
Step 2
Let ice cream thaw to a spoonable consistency. In a large bowl, mix together cherries, digestives, marshmallows and chocolate chips, then stir in the ice cream.
Step 3
Pour mixture into the tin and freeze for 5hr, or ideally overnight, until set. Take out of the freezer 20min before serving to soften slightly. Invert on to a chopping board and use a hot knife to cut into 12 equal rectangles. Drizzle with melted chocolate and serve immediately, or return to tin and freeze until ready to serve.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
