Easy Chocolate Ice Cream
I am not going to lie. This is a little too easy. Too yummy. Too quick. You can literally think of this in the morning and be scooping creamy, delicious, chocolatey mounds of yummy-licious-ness into your mouth that same evening. Yes. That easy. That quick. That scary. (And that is why you love me, admit it. I feed your need!)
Anyway, enjoy this one as often as you dare. Summer is here!
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Need
- 200 Grams chocolate dark, in pieces (64% or darker) BUY
- 395 Grams tin condensed milk
- 1 Tablespoon vanilla bean paste BUY
- 600 Milliliters cream BUY
Do
- 1
Place chocolate into Thermomix bowl and melt 10 min/37°C/speed 1. Stop and scrape down sides of bowl half way through if necessary.
- 2
Add condensed milk and vanilla and blend 20 sec/speed 6. Scrape down sides of bowl and repeat. Remove mixture from bowl and set aside.
- 3
Without cleaning Thermomix bowl, add cream and whip 15-30 sec/Butterfly/speed 4 or just until holding soft peaks.
- 4
Remove Butterfly and return chocolate mixture to Thermomix bowl. Blend 3 sec/Interval or dough setting.
- 5
Fold any remaining mixture or cream that is not incorporated using a silicone spatula.
- 6
Pour into container of choice and freeze for at least 4 hours or until solid.
- 7
Remove from freezer and place into the fridge, 10 minutes prior to serving.
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
