Dulcey ice cream cake with praline and pretzels

Serves: 10-12

Dulcey ice cream cake with praline and pretzels

Blond Dulcey is another winning chocolate from Valrhona. It is an upmarket version of a Caramac bar, which was the favourite sweet of my youth so I have to confess a bias here. The wizards at Valrhona apparently left some white chocolate on the stove too long and the result was the Dulcey bar. If you’ve ever overheated white chocolate you’ll be familiar with the slightly caramelised, biscuity flavour. You can buy both the chocolate and the praline paste at www.souschef.co.uk. I haven’t tried it yet, but I suspect some Nutella or even a few tablespoons of softened, smooth peanut butter in place of the praline paste would work very well too.


  • 100g salted pretzels
  • 110g pack McVitie’s digestive chocolate nibbles (or chocolate digestives)
  • 70g unsalted butter, melted
  • 250g Valrhona Blond Dulcey bar, roughly chopped
  • 45ml milk
  • 397g tin condensed milk
  • 600ml double cream
  • 4 tablespoons Valrhona Praliné paste
Dulcey ice cream cake with praline and pretzels


  1. Line a 22cm spring form cake tin with a disc of non-stick baking parchment. Place the pretzels and the chocolate nibbles in the bowl of a food processor and blend to a coarse rubble. Pour in the melted butter and blend to combine. Spoon about 2/3 of the mixture into the base of the tin and spread to the edges. Chill in the fridge for about 15 minutes.
  2. Place the chocolate and milk in a basin and sit it over a saucepan filled with about 2cm of simmering water. Stir gently until the chocolate has melted then lift the basin off the saucepan and leave to cool for 10-15 minutes.
  3. Place the condensed milk and double cream in a large bowl and whisk until thick and almost holding its shape. Whisk in the melted chocolate. Be careful not to overwhisk the mixture. Pour over the chilled biscuit base. Spoon over the praline paste and swirl around to marble the cream. Sprinkle over the remaining biscuit mixture. Cover the tin with cling film and freeze for at least 6-7 hours .
  4. To serve, run a knife around the edge of the tin to loosen the sides. Unmould and lift the base off the tin, peeling off the paper. Cut into wedges and serve immediately. 
Dulcey ice cream cake with praline and pretzels