Millionaire's Chocolate Ice Cream Sundae
Sharing Dish | Freeze for 6 Hours | Requires a Blender | With Speculoos Biscuit Crumb
Welcome in the bank holiday with this epic Giant Millionaire's Chocolate Ice Cream Sundae, sprinkled with chocolate chips and speculoos biscuit crumb.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
100 grams
Chocolate Chips
(Contains: Soya May contain traces of: Milk)
125 grams
Speculoos Biscuit Crumb
(Contains: Soya, Cereals containing gluten May contain traces of: Milk)
20 grams
Cornflour
120 grams
Salted Caramel Sauce
(Contains: Milk)
450 grams
Creme Fraiche
(Contains: Milk)
397 grams
Condensed Milk
(Contains: Milk)
Utensils
Instructions
a) Pop 2 tbsp each of the chocolate chips and speculoos crumb in a small bowl and set aside for now.
b) In a medium saucepan, whisk together the cornflour, creme fraiche, remaining chocolate chips and 0.25 tsp salt.
c) Bring the mixture to the boil on medium-high heat, then reduce the heat and simmer, whisking constantly, until the chocolate is melted and the creme fraiche has thickened, 7-8 mins.
d) Pop the creme fraiche mixture into a medium bowl, cover and refrigerate until completely cool, 1.5-2 hours.
a) Once completely cooled, whip the creme fraiche mixture on high using an electric whisk until the mixture forms stiff peaks, 4-5 mins.
b) Reduce the whisk speed to medium, then slowly pour in the condensed milk until fully combined.
c) Pour one third of the mixture into an appropriately sized container, then sprinkle over one third of the remaining speculoos crumb. Drizzle in one third of the salted caramel sauce.
a) Pour in half the remaining ice cream mixture, then sprinkle over half the remaining speculoos crumb and drizzle over half the remaining salted caramel sauce.
b) Pour in the remaining ice cream mixture, then sprinkle over the remaining speculoos crumb. Pop the ice cream mixture into the freezer until frozen, 6-8 hours.
c) Take the ice cream out of the freezer 10-15 mins before serving.
d) Serve your ice cream in a tall sundae glass with a drizzle of the remaining salted caramel sauce and a sprinkle of the reserved chocolate chips and speculoos crumb.
Enjoy!
