While having lunch with my friend Edward last week, we were pondering the humble choc ice and considering just how good they are on a hot summers day (such as the ones we’re blessed with right now in the UK!). I realised that no one had yet ‘gourmet-ised’ (I just invented that word) the choc ice, and I decided to have a go!
I was dreaming of great quality vanilla ice cream, a thick layer of delicious chocolate, and a crunchy topping of toasted pecan nuts… fairly simple, but delicious! I used Green & Blacks Milk Chocolate with Sea Salt, mixed with plain chocolate, for a good not too sweet flavour.
These would be super fun to make with kids or as a delicious weekend treat with your other half. I can’t deny that they are on the messy side (to make and to eat!) but when you’re talking about melty chocolate and melty ice cream, that’s a little inevitable! Embrace the mess and have fun!
- 500g good very good quality vanilla ice cream (or the ice cream of your choice)
- 650g chocolate - I used a mixture of Green & Blacks Milk Chocolate with Sea Salt, and Tesco Plain Chocolate
- Toasted nuts, marshmallows, and sprinkles - to decorate your ice creams
- Firstly, soften your ice cream until it's easily spoonable, and spoon it from it's container into a rectangular tupperware tub. Pop it back into the freezer to re-freeze.
- Once the ice cream is again hard, remove the tub from the freezer, and go around the edges of the tupperware tub with a knife run under the hot tap. Remove the rectangle of ice cream from the tub and place it on a cutting board, and use the same hot sharp knife to cut it into five equal rectangles of ice cream. Push a lolly stick into each one and then pop them all onto a piece of parchment paper on a cookie sheet and pop back into the freezer until again very hard.
- Once the ice cream is well frozen, melt your chocolate in preperation. You'll be dunking your ice creams into the chocolate, so melt it in a wide shallow bowl that your ice creams will fit in. You'll also need to have your toppings ready at this point, so get them to hand and good to go.
- Remove the ice creams from the freezer and immediately dunk one side, then the other in the chocolate until completely coated - I used a tablespoon to help with this. Replace immediately on the parchment paper, working quickly. Scatter on toppings and then pop the ice creams back into the freezer for around 30 minutes, at which point they should be completely hard and ready to enjoy in the sunshine!
Do you think I can get away with just freezing a stick of cookie dough and covering it in chocolate next? I vote yes!