Today I’m offering you a delicious ice cream recipe even though the current weather is a little capricious. I made it in July for a meal with friends and this dessert was simply excellent! For this recipe, I didn’t invent anything, I took my inspiration from the blog Délice Céleste for the ice cream, a blog I’m particularly fond of, and it was chef Nini who gave me the idea of serving this ice cream with a puff pastry waffle. Original, isn’t it? These photos were taken the day after the meal and unfortunately I had no chocolate sauce left. Because yes… I added an indulgent, chocolatey touch by making a chocolate fudge sauce! And for this recipe, I took my inspiration from the blog Une irrésistible envie de… I’m giving you the recipe anyway.
The ice cream was made without an ice cream maker, with whipping cream and sweetened condensed milk. A first! But it works, it’s rather amazing! If you don’t like Twix, you can use Mars, Kit Kat, m&m’s or any other treat instead. This recipe can be varied endlessly, or almost.
Verdict: it’s a delight. Everyone loved it. The texture is creamy, no ice crystals formed. My other half found it a touch too sweet, so in the recipe I’m giving you, I’ve slightly reduced the amount of sweetened condensed milk compared with the Délice Céleste recipe, but it’s according to your taste, it’s up to you 🙂 Like Sabine, I added chocolate chips but I found they were one thing too many in the end. In any case, it’s a recipe to keep absolutely and to make again!
Ingredients & preparation
4 components · Full recipe
Ice Cream
Ingredients
- 400 ml (13.5 fl oz) full-fat liquid cream
- 140 ml (4.7 fl oz) sweetened condensed milk
- 6 to 10 Twix bars (depending on how indulgent you’re feeling)
- salted butter caramel
- chocolate chips
Preparation
1
Cut the Twix bars in half lengthways, then into small cubes.
2
Whip the full-fat liquid cream to firm peaks.
3
Add the sweetened condensed milk and gently fold in with a rubber spatula.
4
Add the Twix cubes and gently fold in with a rubber spatula.
5
Pour one-third of the cream into an airtight container, sprinkle with chocolate chips, then add some salted butter caramel.
6
Pour another third and repeat.
7
Finish with the last third and top again with chocolate chips and salted butter caramel.
8
Place the container in the freezer overnight (approximately 12 hours).
Chocolate Fudge Sauce (makes about 15 cl (5.1 fl oz))
Ingredients
- 50 g (1.8 oz) dark chocolate
- 15 g (0.5 oz) butter
- a few drops of vanilla extract
- 1/2 tablespoon cocoa powder
- 25 g (0.9 oz) caster sugar
- 5 cl (1.7 fl oz) milk
- 5 cl (1.7 fl oz) liquid cream
Preparation
1
In a small saucepan, melt the butter and chocolate over a low heat.
2
Once the mixture is smooth, add the cocoa powder and sugar, then cook for a few minutes, stirring to dissolve the sugar.
3
Add the milk and cream little by little and stir until you obtain a smooth sauce.
4
Continue cooking for a further 5 minutes, stirring constantly, until the sauce thickens slightly. It should have the consistency of a semi-thick cream. If you’re not using it straight away, allow it to cool before covering and storing in the fridge.
5
When ready to use, gently reheat it, either over a low heat or in the microwave on a low setting.
Flaky Waffles
Ingredients
- puff pastry
Preparation
1
Roll out the puff pastry and cut out circles of 8 cm (3.1 in) in diameter (you can use a metal ring cutter).
2
With the remaining pastry, repeat — making sure not to roll the pastry into a ball, but to stack the layers on top of each other.
3
Heat up your waffle iron.
4
Oil the plates if necessary and place a pastry circle on each plate.
5
Close the waffle iron and cook for a few minutes, until the waffles are nicely golden.
6
Transfer the waffles onto a wire rack and repeat with the remaining pastry.
Assembly
Ingredients
- None
Preparation
1
Place a waffle on each plate.
2
Add a generous scoop of ice cream on top.
3
Drizzle with the chocolate fudge sauce.
4
Place a second waffle on top.
Gallery
