Who doesn’t like ice cream and chocolate sauce? A simple pleasure but a pleasure none the less, and this one’s definitely for the grown-ups. Cool sweet ice cream submitting to warm, rich chocolate sauce with a bit of a kick. It’s a side step from the Belgian ‘Dame Blanche’ dessert.

malted milk ice cream

The no-churn ice cream recipe is so adaptable I can resist playing around with it and trying out different flavours. Having recently discovered malt extract it seemed logical to put two and two together. I like it so much I’d say it adds up to 10!
The chocolate sauce is really rich, so you don’t need a lot of it, a drizzle will do. Feel free to adjust the amount of alcohol to suit your tastes, or switch it to vanilla extract if you prefer…

Ingredients
Serves 4

malted milk ice cream
300ml double cream
160g condensed milk
1 tbsp malt extract
1 standard size bag (40g) malteasers (or my homemade version if you really want to show off)

http://colonialcravings.wordpress.com/2014/03/31/mini-meringue-malteasers/

hot chocolate sauce
50g chocolate (I like to use 50/50 milk and dark)
2 tbsp double cream
1 tbsp rum/whisky/brandy

malted milk ice cream (no churn)

To make the ice cream simply place all the ingredients, except the malteasers, in a large bowl and use an electric whisk to beat it all together until it’s really thick and stiff. Fold through the malteasers and then pour the mixture into a freezable container. Pop it in the freezer until firm.

For the chocolate sauce, chop the chocolate and put it in a small pan along with the cream and your chosen spirit. Gently heat this over a low heat, stirring continuously until it’s all nicely blended. Drizzle the sauce over the ice cream whilst it’s still warm, it’ll solidify a little and become truffley as it cools and when it hits the cold ice cream. Glorious!

malted milk ice cream