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Icecream

Dessert/ Icecream/ Thermomix

Choc Chip Milo Icecream

My Milo Mousse has become so popular, I thought I would do an icecream version!!

I have made A LOT of icecream with a Thermomix and have a few Tovolo icecream tubs, which fit most batches of ice cream (recipes) in it perfectly. It also doesn’t take up too much room in the freezer!

I usually blitz choc chips in the Thermomix, however I have become very weary of the offensive noise from blitzing chocolate on the boys’ eardrums (and mine!), so I roughly hand chop the choc chips if the boys are near the kitchen.

This is delicious to eat on it’s own, would make an awesome icecream sandwich with Milo Cookies, top a 20 Second Milo Brownie, and also top a Frothy Hot Milo!


 
Add chocolate chips to bowl. Blitz 5 seconds/Speed 7 (or roughly hand chop chocolate chips – I do this when the boys are nearby as I don’t want to wreck their ears!!). Set aside.
 
 
Attach butterfly to blades. Add cream, Milo and cocoa to bowl. 
 
 
Mix 30 seconds/Speed 2 whilst pouring the condensed milk through the MC hole.
 
 
Mix a further 1 minute/Speed 3.5.
 
 
Add set aside choc chips. 
 
 
Mix 45 seconds/Speed 3.5 or until mixture is thick and smooth.
 
 
Pour into an airtight container and place in the freezer overnight to set (at least 12 hours).
 
When ready to serve, take ice cream out of the freezer for at least 10 minutes to soften so it is easier to scoop out.
 

Choc Chip Milo Icecream

Print Recipe

Ingredients

  • 120 grams dark chocolate chips
  • 1 x bottle thickened cream (600 grams)
  • 4 tablespoons Milo
  • 1 tablespoons cocoa
  • 1 x can sweetened condensed milk (395 grams)

Instructions

1

Add chocolate chips to bowl. Blitz 5 seconds/Speed 7 (or roughly hand chop the choc chips). Set aside.

2

Attach butterfly to blades.

3

Add cream, Milo and cocoa to bowl. Mix 30 seconds/Speed 2 whilst pouring the condensed milk through the MC hole.

4

Mix a further 1 minute/Speed 3.5.

5

Add set aside choc chips. Mix 45 seconds/Speed 3.5 or until mixture is thick and smooth.

6

Pour into an airtight container and place in the freezer overnight to set (at least 12 hours).

Notes

Note: When ready to serve, take ice cream out of the freezer for at least 10 minutes to soften so it is easier to scoop out.


Cake/ Dessert/ Icecream/ Non Thermomix

Golden Gaytime Icecream Cake

This has become an annual tradition for my husbands birthday! For my husbands 30th birthday a few years ago, I asked him what cake he wanted for his birthday, he requested a Golden Gaytime Icecream Cake (…as a joke). But what my husband wants, my husband gets…even when his birthday in the middle of winter! This has been a birthday tradition now and is the EASIEST and YUMMIEST “cheats” cake ever!!! I prepare it at least the day beforehand and it is really quick to plate up when time to serve.

My first cake was inspired by this Golden Gaytime Icecream recipe by Excuse Me Waiter and I have adapted and changed it over the past few years! The first 2 years were pre-Golden Gaytime icecream tubs, so this time I used the Golden Gaytime Icecream tub to top up my glass mould.

It really is the easiest cake to make and you don’t have to worry about leftovers going gross as it can always be kept fresh back in the freezer (…but you probably won’t have any leftovers!!!). Also great to prepare a few days earlier to leave time for other party prep!

You can use any mould i.e. silicon, glass, metal. Silicon is the easiest for the icecream to pop out (without any spraying etc), however I have used metal baking pans in the past, and a Pyrex glass bowl this year to get a dome shape. I spray with cooking spray and double line with plastic wrap. The cooking spray helps the plastic wrap stick onto the glass/metal, and also helps when taking the frozen icecream cake out! DO NOT put the icecream directly straight into a metal or glass tin/mould otherwise it’ll be a melty mess by the time you’re able to get it out and serve!

You COULD use your Thermomix for blitzing the biscuits, but I LOVE it chunky (as in some biscuits are just broken in half) as it gives a nice cakey texture amongst the icecream. Also the ice magic through this, gives it that ‘Vienetta‘ type icecream cake texture with crunchy chocolate bits through it!

You COULD also make your own ice magic/chocolate sauce, and caramel sauce…and icecream etc etc… in the Thermomix, but this is a CHEATS cake, and it is just nice to just buy everything and bang it all in there in no time!!

Watch out for when the Golden Gaytime’s are on sale, but I’m always really disorganised and buy them full price, so this isn’t the cheapest cake (…well still a lot cheaper than buying a cake!)… but it is for my husband, so really this cake is pretty much reserved for either yourself or your really really loved ones!! 😉

No special equipment needed, just a large mould/tin and large bowl!!

 
Leave the icecream out on the bench for at least 10 minutes to soften.
 
Prepare your tin/mould if using glass or metal – spray with cooking oil and double line with plastic wrap.
 
Place the arrowroot biscuits in a zip lock bag and smash it with a rolling pin (or something similar). Keep bigger pieces too (as they are really nice and ‘cake like’ once the cake is set).
 
In a large bowl, roughly and quickly mix the Caramel and Honeycomb Icecream with the smashed arrowroot biscuits.
 
Remove the 8 x Golden Gaytime Icecreams from their packet and remove the paddlepop. Place the icecreams at the bottom of the tin/mould.
 
 
 
Spoon in the Caramel and Honeycomb Icecream/arrowroot mixture and press down… 
 
 
…and roughly pour in the Chocolate Ice Magic between spoonfuls.
 
 
If there is room at the top of the tin/mould (there is approx 1.5cm of space at the top ^^^), spoon in icecream from the tub of Golden Gaytime Icecream till it reaches the top of the tin/mould…
 
 and smoothen with a spatula so that it has a nice and even flat surface once it’s upturned for serving. 
 
 
 Cover the top with 2 layers of plastic wrap and freeze overnight.
 
When ready to serve, take out of the freezer for a few minutes, and melt your chocolate to drizzle over the cake (I just melt some in a ziplock bag in the microwave – a handful of chocolate chips in a ziplock bag, 30 seconds on high at a time until melted). 
 
Upturn the icecream mould onto your serving tray. If using silicon, it will just pop out easily, otherwise if using metal/glass, use a hot towel and give it a quick rub around the mould to soften the outside enough to slide out of the mould.
 
 
Pour caramel sauce and drizzle melted chocolate over icecream cake and serve immediately!!



PREVIOUS YEARS…

Golden Gaytime Icecream Cake – Paule’s 30th
For my husband’s big 30th, I drizzled melted chocolate and topped with melted dark chocolate piped into his name onto a tray inserting a wooden skewer and topped with edible glitter, left to set in the fridge for a few hours.
Golden Gaytime Icecream Cake – Paule’s 30th + 1
 
This was a 2 tier cake with dark chocolate ganache and crushed peanuts.
 

Golden Gaytime Icecream Cake

Print Recipe

Ingredients

  • 2 x boxes Golden Gaytime Icecreams (4 in each box = 8)
  • 1 x tub Streets Blue Ribbon 3 in 1 Caramel and Honeycomb Icecream
  • 1 x packet Arrowroot biscuits (250gm)
  • 1 x bottle Chocolate Ice Magic
  • 1 x tub Golden Gaytime Icecream (optional...I use this to 'top up' the rest of the mould...and eat the leftovers!)
  • Melted dark chocolate and caramel sauce to drizzle on top

Instructions

1

Leave the icecream out on the bench for at least 10 minutes to soften.

2

Prepare your large tin/mould if using glass or metal - spray with cooking oil and double line with plastic wrap.

3

Place the arrowroot biscuits in a zip lock bag and smash it with a rolling pin (or something similar). Keep bigger pieces too (as they are really nice and 'cake like' once the cake is set).

4

In a large bowl, roughly and quickly mix the Caramel and Honeycomb Icecream with the smashed arrowroot biscuits.

5

Remove the 8 x Golden Gaytime Icecreams from their packet and remove the paddlepop. Place the icecreams at the bottom of the tin/mould.

6

Spoon in the Caramel and Honeycome Icecream/arrowroot mixture and press down, and roughly pour in the Chocolate Ice Magic between spoonfuls.

7

If there is room at the top of the tin/mould, spoon in icecream from the tub of Golden Gaytime Icecream till it reaches the top of the tin/mould, and smoothen with a spatula so that it has a nice and even flat surface once it's upturned for serving. Cover the top with 2 layers of plastic wrap and freeze overnight.

8

When ready to serve, take out of the freezer for a few minutes, and melt your chocolate to drizzle over the cake (I just melt some in a ziplock bag in the microwave - a handful of chocolate chips in a ziplock bag, 30 seconds on high at a time until melted).

9

Upturn the icecream mould onto your serving tray. If using silicon, it will just pop out easily, otherwise if using metal/glass, use a hot towel and give it a quick rub around the mould to soften the outside enough to slide out of the mould.

10

Pour caramel sauce and drizzle melted chocolate over icecream cake and serve immediately!!

Chocolate/ Dessert/ Icecream/ Non Thermomix/ Sweets

Chocolicious Icecream Cake

This is a late write up, but this was my SIL’s birthday cake from last December: “Chocolicious Icecream Cake”.
This is one of the easiest cakes to make, as the components are all made beforehand, and I just quickly assembled it just before serving. You could also assemble on the day and just keep it in the freezer (if you have the space!).
If you’re not a ‘baker’, or if you are going to be short on time on the day/day before you need the cake, this is the cake for you (to make!)!!!
Chocolicous Icecream Cake
“Chocolicous Icecream Cake”: Caramel toffee, white, milk and dark chocolate icecream cake with Milo Mousse chocolate bark, crushed Tim Tams and lollipops.
This cake has 3 components that I had to make separately before assembly:
1. MILO MOUSSE (made a day beforehand and chilled in the fridge) http://thermotwinning.blogspot.com.au/2015/09/milo-mousse.html
Note: This is the first cake that I’ve incorporated my popular Milo Mousse recipe into! 🙂
2. ICECREAM CAKE (made a few days beforehand to set in the freezer)
Ingredients:
Method:
Spray a round tin (this one is 20cm diameter) and line with plastic wrap
Place 7 Tim Tams (broken in half by hand) in the bowl
Blitz 3 Seconds/Speed 5
Get your icecream out of the freezer, if it’s winter you may need to thaw out for a few minutes, but I made this on a super hot summer day and it started melting straight away!
Take spoonfuls of each icecream and place in the cake tin, trying to mix up the flavours
In between every few spoonfuls of icecream, sprinkle with crushed Tim Tams
Keep filling up with icecream and sprinkling with crushed Tim Tams until tubs of icecream are empty
Press and smoothen top of icecream with a spatula
Place Maltesers firmly on top, pressing in slightly, and place in freezer to set overnight or a few days before serving
3. CHOCOLATE BARK
Ingredients:
  • 1 cup of dark chocolate chips
  • Sprinkles
  • Edible Glitter
Method:
1. Place chocolate chips in a microwave safe bowl. Microwave for 30 seconds, stir, and then another 30 seconds, stir. If they have not melted yet after some stirring, then microwave for 10 seconds at a time, and stirring in between,  until melted.
Place baking paper on a tray
Place melted chocolate on the baking paper
Spread evenly on tray and top with sprinkles and edible glitter. Place in fridge to set.
ASSEMBLY (just before serving, or a few hours beforehand and left in the freezer)
Take out all the components – 1. Milo Mousse from fridge, 2. Icecream Cake from freezer, and 3. chocolate bark from fridge.
Frozen Icecream Cake
Milo Mousse, Icecream Cake and Chocolate Bark
Prepare a large piping bag with a large round piping tip/nozzle. Fill with Milo Mousse.
Take the cake out of the tin, and place on cake tray.
Pipe the Milo Mousse onto the cake in varying sizes, larger piping on top, progressing to smaller piping sizes to the bottom of the cake, to create a fountain cascade of Milo Mousse 🙂
Break up and place chocolate bark to the back top half of the cake and some at the front (I cut through the cake/maltesers a bit where I was going to pierce the shards of bark into, so they would stay put better. I added a few lollypops to add some colour.
Happy Birthday to my SIL!
http://thermotwinning.blogspot.com.au/2016/05/thermotwinnings-make-cake.html
 
Baby Food/ Dessert/ Healthy/ Icecream/ Non Thermomix/ Thermomix/ Twins

Milo Ice Blocks

We love ice blocks! These are actually the first lot of ice blocks I’ve given the boys. They are nearly 18 months, so I thought it was about time, especially given the heatwave Sydney has had this week! And they looooved them!
“Cheers!”
I used Décor Likety Sips Ice Block moulds ( 
http://www.decor.com.au/product/lickety-sips/), however you can use any type, any brand, but these measurements fill the 4 x iceblock moulds EXACTLY!
If you use other ice block moulds, make the ice blocks as per the following recipe and if it needs a bit more filling, top up with more milk.

 

Pour into moulds
Freeze overnight
Freeze overnight
Serve dipped in extra Milo (optional)
Milo Ice Blocks
Messy boys!
Milo coma!

Milo Ice Blocks

Print Recipe

Ingredients

  • 300 grams milk (any type - I use A2 Full Cream)
  • 75 grams Milo

Instructions

1

Method (Thermomix)

2

3

1. Add all ingredients into bowl. Mix 40 seconds/50 degrees/Speed 4.

4

2. Pour into ice block moulds and freeze overnight.

5

6

Method (Non-Thermomix)

7

8

1. Add all ingredients into a small pot. Stir with a whisk/spatula until Milo and milk have mixed together into a chocolate milk.

9

2. Pour into ice block moulds and freeze overnight.

Cake/ Christmas/ Dessert/ Icecream/ Non Thermomix

Christmas Icecream Cake

This is a super easy Christmas dessert on a hot summers day which can be made way beforehand and kept in the freezer until serving.
Christmas Icecream Cake
Ice Cream Crunch Cake Recipe:
The apple and strawberry liquorice in this looks really festive and it is a perfect dessert for an Aussie summer Christmas!
I used a round silicon mould from Ikea – http://www.ikea.com/au/en/catalog/products/80256624/ (the larger size).
On Christmas Day, once it was dessert time, I popped the icecream cake upside down onto the serving platter. I then drizzled with chocolate and white chocolate Icecream Magic. I had premade fondant holly leaves with pre-bought green fondant and a holly leaf cookie cutter. I also found some fresh cranberries sold at Woolies to top it off with flaked almonds and silver cachous!

SOOO EASYYYYYYYYYYYYY!!!!!!!!!

This is my ‘go to’ icecream cake, having made it for my SIL’s birthday cake too:
It’s an interesting mix of ingredients by itself, yet it is also simple enough in flavour to accompany other desserts!
Chocolate/ Dessert/ Drinks/ Icecream/ Non Thermomix/ Snacks/ Sweets/ Thermomix

Doughnut Milkshakes

WARNING: THIS IS NOT FOR THE FAINT HEARTED!!
The latest craze on social media lately has been doughnut milkshakes! Chocolate milkshakes topped with a cinnamon sugar encrusted freshly cooked doughnut…mmmm!!
Doughnut Milkshakes
I’ve been busting to try it at the few places around Sydney, however it is way too hard to lug around 2 x 1 year olds and the double pram that doesn’t fit in these hipster style cafes 🙁 ….soooo thought I’d make it at home!!
There are generally 2 different doughnut recipes – 1. A sloppy mixture that goes right into the deep fryer (however I’m not a fan of deep frying) or if you have a special doughnut shaped baking tin, OR 2. A bread dough like texture where you can cut it with a doughnut shaped cutter, however the last time I used my doughnut cutter, it ended up in a massive fail (http://thermotwinning.blogspot.com.au/2015/08/doughnut-muffins.html)
So I thought I would use the doughnut muffin recipe (sloppy mixture) and use the mini round baking pans (from Kmart, that I used a few days ago with the Pizza Pockets http://thermotwinning.blogspot.com.au/2015/09/pizza-pockets-adult-and-baby-mushroom.html) to create large hole-less doughnuts.
DOUGHNUT MILKSHAKES
A. DOUGHNUTS
Thermomix Recipe:
Non Thermomix Recipe:
Note: I tripled the amount of butter, sugar and cinnamon for the topping as the recipe coats just the top of the muffins, however I coat around the whole round ‘doughnut’ shape
Method:
1. Once the doughnut muffin mixture is made, divide the mixture between 6 x mini round baking pans, and bake in a preheated 180 degree oven for 20 minutes.
Spray oil on mini round baking pans
 Fill with doughnut mixture
2. Once baked and straight out of the oven and still hot, take the doughnut muffins out of the pans and placed it on a wire rack on top of a tray (as it is still really hot from the oven, I used paper towels and my long-ish nails to protect my hands from the heat).
 Straight out of the oven…
 …then onto a wire rack on tray and brush with butter
Coat the top in cinnamon sugar,
brush bottom and coat with cinnamon sugar
3. On the wire rack, brush the with melted butter, up turn it into the cinnamon sugar then brush the bottom of the round doughnut shape then turn it back around to coat with the cinnamon sugar. Repeat with all round doughnuts.
 Doughnuts
B. CHOCOLATE MILKSHAKE
You can use any milkshake recipe, however this is what I made:
Serves 2
Ingredients:
400 grams milk
20 grams Hershey’s chocolate syrup
100 grams vanilla icecream
130 grams frozen custard (or you could use frozen milk or ice cubes – I always freeze excess custard as it is great to thicken up milkshakes)
1 teaspoon vanilla paste/extract
Method:
1. Add all the above ingredients in bowl and mix 45 seconds/Speed 9.
 Milkshake
C. DOUGHNUT MILKSHAKE ASSEMBLY
1. Melt a tablespoon of Nutella in the microwave for approximately 20 seconds, and spread onto the top of 2 x glasses. Dip and press into chocolate sprinkles.
Melt Nutella
Spread on the top edge of the glass
Roll in sprinkles
2. Roughly pour chocolate syrup into the sides of the glasses and fill with the milkshake.
Pour chocolate syrup in the inside sides of the glass
Syrup on the inside sides of glasses
 Pour milkshake in
3. Pierce through the centre of the round doughnut with a chopstick.
Pierce centre of Doughnut
4. Place the doughnut on top of the glass and place a straw through the doughnut hole.
 Doughnut Milkshakes
I decorated with chocolate chips and topped the straws off with a chocolate chip so that you get a chocolate chip crunch with your first sip (…my husband called them chocolate nipples!)
 Doughnut Milkshakes
As I noted previously, this is not for the faint hearted and definitely an adult ‘treat’ food. We both went into eating/drinking this after a long few days of sick babies and wanted to treat ourselves to something super indulgent, however I was on a sugar high and felt like I was on drugs after 2 bites of the doughnut and half the milkshake!!!!!!
Dessert/ Icecream/ Sweets/ Thermomix

Salted Caramel Icecream

So…this comes a very close 2nd place to my favourite icecream – choc mint (http://thermotwinning.blogspot.com.au/2015/08/choc-mint-ice-cream.html)!
Salted Caramel Icecream
I have been eyeing this icecream and its raving reviews for a few weeks, but needed to clear out my Costco purchases from my freezer to make room for one of my Tovolo icecream containers! So glad this day has come!!!
The choc mint icecream is still simpler to make, less ingredients and can be frozen right away and eaten the next day. However this recipe has a few more steps, temperature settings and you need to initially freeze for a few hours an d then take it out again, re-beat and add the chocolate chips (so the icecream becomes creamier) and then re-start the freezing process all over again, so you have to leave some time and be a tad more organised on the day that you make it (if you want to have ice cream the next day!!!)
It is definitely worth the effort!!!
Salted Caramel Icecream Recipe:
The recipe suggests 150 grams dark chocolate (chopped). I forgot to blitz some in the Thermomix (like I do with the choc mint one) so I quickly hand chopped a handful (haven’t done that in a while!), and just added a whole lot of dark chocolate chips – about 250 grams in total (you can never have enough chocolate chips!).
Mixture in the Thermomix
In my Tovolo icecream container to freeze for a few hours, take out and beat again, the freeze again
YUMMM!!!
It has the perfect amount of salt (some salted caramel recipes I’ve made you have to kind of ‘imagine’ the salt in it, or it’s just so salty it’s almost a savoury dish!). It is light and creamy and very moreish!!! Highly recommend this!!!
Dessert/ Healthy/ Icecream

Apple Crumble Fluff

My husband requested NO MORE CAKE for Father’s Day, as everyone is all ‘caked out’ after the boys birthday! So I decided to make an individually served dessert for Father’s Day lunch. I came across this recipe a few months ago and have been meaning to make it, so now was the opportunity! Apple Crumble Fluff!!
Apple Crumble Fluff
Apple Crumble Fluff Recipe:
The only pre-prepared thing to do the day before is to peel, core, dice and freeze the apples. I used 2 x large Fuji apples and 2 x small Granny Smith Apples. It weighed about 580 grams, which is a bit more suggested in the recipe as the recipe indicated that it serves 6 and I was serving 7.
Peel, core, dice, weigh and freeze apples the day before
Just before lunch, I made the 2 x batches of the crumble (I rather more than less), which is sooo quick and takes a total 15 minutes of prep time and cooking time!
Spoon crumble onto tray with baking paper
Press down with finger tips
Baked in the oven for 12 minutes until golden, mixture will spread
Once cooled, break crumble with a fork
Crumble ready for serving
I also made Toffee to place on top of the dessert, I added thinly sliced apples in the hope to make ‘toffee apple’ however it was too moist, and needs to be more dehydrated first when cut into slices and the apple slices rose to the top, so it came out as cooked candied apples separate to the toffee shards.
The toffee is just 1 cup of water to 1/4 cup white sugar. Just swish around in a stainless steel small pot (do not stir) on low heat until sugar has dissolved. Then increase to high heat until the mixture bubbles and turns amber in colour.
Toffee – sugar syrup dissolving and caramelising
Pour over sliced apple
Wait to cool
Once cooled, apples separate and rise to the top, easy to peel off, then toffee can be broken up into shards
The fluff was so easy to make, I made it just before serving. The recipe requires 1 x egg white, however I used 2 since I was using more apples, and I ended up getting 2 x double egg yolks in a row so figured there was less egg white in it!!! (is this a sign?? 2 x twins??? eeekkk!!)
2 x double egg yolks!!!
Apple Fluff!
When serving, I spooned the fluff mixture into wide glass dessert bowls.
Spoon the apple fluff mixture
Added the crumble to the top of half of the mixture (so the ‘fluff’ can be seen).
Add the crumble
Then added the sliced apple and toffee that had been separated.
Top with sliced apple and toffee
Apple Crumble Fluff ready for serving
This dessert is unlike any dessert I have ever tasted! It tastes like a sweet fluffy foamy cloud inside your mouth, it is pretty much all frozen blitzed up apple and it’s hard to believe it’s so healthy (besides the sugar)!! It doesn’t taste like icecream, or sorbet, or anything that I can think of, so you will have to make it to taste it for yourself!! I’m glad I made double batch of crumble as I think it gave a better ‘fluff to crumble’ ratio! This is a fantastic ‘wow’ dish if you want to show off your Thermomix!!!


Chocolate/ Dessert/ Icecream/ Thermomix

Rocky Road Icecream

With the rocky road that I made a few days ago, I was inspired to make rocky road ice cream!
Rocky Road Icecream
ROCKY ROAD ICECREAM
 
Ingredients:
 
60 grams marshmallows cut in 1cm (homemade or store bought)
25 grams snakes cut in 1cm
150 grams dark chocolate chips
600 grams thickened cream
1 tsp vanilla essence
300 grams sweetened condensed milk
20 grams cocoa powder
20 grams crushed peanuts
15 grams desiccated coconut
 
Method:
 
1. Place a freezable container on top of the Thermomix, MC off. Weigh in marshmallows and snakes. Set aside.

Weigh marshmallows and snakes

Weigh marshmallows and snakes
2. Place dark chocolate chips in bowl. Blitz 7 seconds/Speed 7. Set aside.

Blitz chocolate chips 7 seconds/Speed 7
3. Put in butterfly. Add thickened cream and vanilla essence to bowl. Have condensed milk ready in hand and mix 20 seconds/Speed 2 whilst pouring condensed milk through the lid hole.

Add cream and vanilla, pour condensed milk in through hole
4. Add cocoa powder, crushed peanuts, desiccated coconut and blitzed chocolate chips (that was set aside) – mix 1 minute/Speed 3.5.
Add cocoa, peanuts, coconut and chocolate
YUM! (don’t mind my finger print, I couldn’t resist trying it!)
5. Pour into freezable container, and stir through the marshmallows and snakes.
Pour mixture in…
…and stir through!
6. Smooth down the top of the mixture, cover, and place in freezer to set overnight.
 Place in freezer to set overnight
Note: take out of the freezer for at least 15 minutes before serving to soften it up! (the supermarket stuff is full of preservatives which make it easier to scoop out)

My husband loves this and thinks it tastes like a rocky road mousse ice cream!! It’s chocolaty, creamy and has this light aerated-ness about it that makes it a bit mousse-like!

Dessert/ Icecream/ Sweets/ Thermomix

Choc Mint Ice Cream

This ice cream is one of the recipes that made my husband a Thermomix convert!
Choc Mint Icecream
Besides the Thermomix being a super duper baby food maker, the first few things I made, a Tomato Soup, and Salmon Veloute Meal just did not convince his taste buds…. until this!!! Ever since, there is always a tub of choc mint ice cream in the freezer!
The 4 ingredient recipe is as follows:
The recipe says 100 grams chocolate, but I blitz about 120 grams of chocolate as per the first step of the recipe but at 7 seconds/Speed 7 (as I use the chocolate chips as pictured below), then when adding chocolate at the last step, I put in the 120 grams blitzed chocolate PLUS an additional 150 grams chocolate chips (we loooove a generous amount of choc chips in it!). Unfortunately, the blitzing of chocolate is really loud and offensive and there is always a crying baby after it! 🙁 *sorry babies*
In step 3 – the recipe indicates to pour the condensed milk through the hole in the lid. One day I wasn’t thinking and put the condensed milk in together with the cream before mixing. That batch lasted a long time, as it actually changed the texture of it, felt a lot gluggier and had an aftertaste. The ice cream as per the recipe is perfect, and is really creamy and refreshing. I have used it as a base for other flavours (minus the green colouring and peppermint essence) however this combo just seems to be our favourite!!
 
Once you have this ice cream, you can never eat store bought stuff again!! 
4 Ingredient Choc Mint Ice Cream
Choc Mint Ice Cream