Chocolate & Vanilla Ice Cream Block
Preparation : 15 min
Cooking : 0 min
Total time : 18 min Rest : 3 min
Equipment
4 ice lolly moulds; 4 wooden sticks
4 people
500 ml ice cream
200 g milk or dark chocolate, personal preference
3 tbsp vegetable oil (refined coconut oil or margarine)
RECIPE STEPS
1
In order to easily fill the moulds, the vanilla ice cream should be soft. If the ice cream has just been made, use it straight out of the Gelato Expert. Otherwise, let it soften for about 20 minutes before using it.
- 500 ml ice cream
2
Fill the moulds with the ice cream and smooth the surface. Poke a stick into each of the moulds and place them in the freezer for 2 to 3 hours.
- 500 ml ice cream
3
Remove the ice creams from the moulds and place them on a baking tray covered with baking paper. Return them to the freezer.
4
To create the crunchy chocolate shell, melt the chocolate with the oil or margarine in a bowl over a pot of simmering water. Thoroughly mix and leave to cool for a few moments before pouring over the ice cream blocks.
- 200 g milk or dark chocolate, personal preference
- 3 tbsp vegetable oil (refined coconut oil or margarine)
5
Place the ice cream blocks back onto the baking sheet and set aside in the freezer until ready to serve.