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Millionaire's Chocolate Ice Cream Sundae
Millionaire's Chocolate Ice Cream Sundae

Millionaire's Chocolate Ice Cream Sundae

Sharing Dish | Freeze for 6 Hours | Requires a Blender | With Speculoos Biscuit Crumb

Get 50% off 1st box + free dessert for life!

Welcome in the bank holiday with this epic Giant Millionaire's Chocolate Ice Cream Sundae, sprinkled with chocolate chips and speculoos biscuit crumb.

Allergens:
Soja
•Gluten
•Milk

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total40 minutes
Active 25 minutes
DifficultyEasy

Ingredients

serving amount

100 grams

Chocolate Chips

125 grams

Speculoos Biscuit Crumb

20 grams

Cornflour

120 grams

Salted Caramel Sauce

450 grams

Creme Fraiche**

397 grams

Condensed Milk

Nutritional information

Energy (kJ)8964 kJ
Energy (kcal)2143 kcal
Fat117.4 g
of which saturates71.5 g
Carbohydrate246.5 g
of which sugars202.5 g
Dietary Fiber0.8 g
Protein27.3 g
Salt1.7 g
Trans Fat0.1 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Bowl
•Whisk
•Medium Saucepan

Instructions

Make the Ice Cream Mixture
1

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.

Get Whisking
2

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.

Dessert is Served!
3

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!

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