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