Creamy vanilla ice cream coated in crisp milk chocolate that cracks as you bite into it. People will not believe you made these adorable and addictively delicious ice creams yourself! Surprisingly, they are nowhere near as difficult as they look (providing you’ve got our famous silicone ice cream moulds!). Watch the below video and I can show you exactly how it’s done…
MAKES 6
+ gluten free
+ vegetarian
+ egg free
+ nut free (option)
Ingredients
220g cream
160g condensed milk
100g evaporated milk
1 tsp vanilla extract
400g milk chocolate buttons
10g macadamia oil (or other light-tasting oil)
Salt flakes, dried rose petals, gold sugar, crushed nuts, shredded coconut, fruit slices or other decoration
Method
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Whip ice cream mixture. If using a Thermomix or Thermo Cooker, insert butterfly. Add cream, condensed milk, evaporated milk and vanilla, whip for 30 seconds, speed 4. Insert wooden sticks into 6 silicone popsicle moulds and divide mixture evenly between (need help with this? watch the video above). Freeze for a minimum of 8 hours.
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Temper chocolate. If using a Thermomix or Thermo Cooker, place chocolate and macadamia oil in clean TC bowl, melt for 3 minutes, 50°C, speed 1. Scrape down sides.
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Mix for 30 seconds, speed 4, or until smooth. Transfer to a tall and narrow glass.
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Remove ice creams from moulds and place on a lined baking tray. Working quickly, dip ice cream in chocolate so completely coated (need help with this? watch the video below). Return to baking tray and sprinkle with decoration. Repeat with remaining ice creams and once all completed return to freezer for a minimum of 1 hour or until ready to serve.
Hand out ice creams straight from the freezer and enjoy.
These are the moulds we use and love.
