• 2 litre tub vanilla ice cream
• 2 x 60g bars soft almond nougat, chopped
• ⅓ cup slivered almonds, toasted
• 4 cups crumbled fruitcake (500g)
• 300ml tub thickened cream
• 100g dark cooking chocolate, finely chopped
Grease and line a metal pudding steamer (8-cup capacity) with two layers of plastic wrap, allowing wrap to overhang edge by 12cm.
Slightly soften ice cream in a large bowl at room temperature. Beat with a wooden spoon until smooth. Stir in nougat and almonds.
Working quickly, spoon 1 cup nougat ice cream over the base of prepared pan. Smooth top. Sprinkle over 1 cup fruitcake.
Repeat layering with 1½ cups nougat ice cream, 1 cup fruitcake, remaining 2½ cups nougat ice cream and 2 cups of fruitcake. Cover with overhanging plastic wrap. Freeze overnight.
To make chocolate sauce, combine cream and chocolate in a small saucepan over low heat. Stir until smooth. Transfer to a medium jug and leave to cool.
Uncover ice cream and turn out onto a serving plate. Remove plastic wrap. Decorate with extra nougat if desired. Top with a little chocolate sauce. Serve the remaining chocolate sauce separately.