Ingredients
Makes 3–4 of each flavour
STRAWBERRY
chocolate
choc peppermint crunch
choc coating (see tip)
Method
- Start by choosing which flavour of ice cream you’d like to make.
- To make the ice cream, add the ingredients to a high-speed blender and blend on high until well combined. Pour the mixture into ice cream moulds and then freeze overnight.
- Remove the ice creams from the moulds and arrange them on a tray lined with baking paper. Place back in the freezer while you prepare the choc coating.
- To make the coating, melt the chocolate in a bowl over a saucepan with some water in it (double boiler method) over low heat, stirring continuously. When melted, allow to cool down slightly before coating the ice creams.
- Gently dip each ice cream into the melted chocolate and then place back on the lined tray. Return them to the freezer for about 30 minutes before serving. If making the choc peppermint crunch magnum, sprinkle some extra cacao nibs onto the choc coating before putting back in the freezer to set.
TIP: This choc coating makes enough for about 4–5 ice creams, so if making multiple flavours you’ll need to multiply the ingredients for the choc coating to suit.
#EASE&FLOW
Like liquid gold flowing from a silver spoon, nothing is sweeter than watching the flow of maple syrup. No hindrances or delays, just an elegant stream of sweet energy and momentum. “I am always in the right place at the right time.”
