Choc Ices. Oh how they bring a smile to my face! Back in the day, a Walls Chunky Choc Ice from the ice cream man was a real treat for me when I was a tot. The thick layer of dark chocolate which cracked satisfyingly as my teeth broke through it’s shell into the soft, creamy vanilla ice cream centre. Oh my… What a taste and texture sensation it was to my young palate.
Hungry Hubby loves a choc ice, especially as a snack after a hard day’s graft of helping Daddums in the garden! As his most favourite ice cream in the world is Mint Choc Chip, I thought I’d share my recipe. I
‘ve been playing around with the proportions of double cream and condensed milk, and also have been adding in some thick Greek yogurt and I think I’ve really nailed the right amount of sweetness. No churn, condensed milk ice creams can be sickly but the yogurt with the peppermint extract here make this ice cream pretty bang on, if you ask me 😉
You can use any of my ice cream recipes to make yourself a batch of Homemade Choc Ices.
Once I’d championed my own Arctic Roll, it made sense to turn my hand to making Homemade Choc Ices. After sourcing these brilliant food safe silicone moulds (only £2.66 each at the time of writing!), it was an easy and fun project to make my own at home.
In the recipe development stage, I actually set some ice cream in a shallow dish, cut into blocks and attempted to coat in molten chocolate. The mess, egad the mess! Don’t be a hero, buy the moulds and enjoy a stress free way of making your own Choc Ices. The kids would absolutely love to have a go at these.
One of the best parts is you can whip up a batch of whatever flavour ice cream you like and use that to fill your chocolate shells with. When have you ever seen mint choc chip choc ices in the shops? Or cherry crumble ones? Cheesecake ice cream choc ices were, I am quite sure, the stuff of sweet dreams only until today!
The interesting thing I’ve noticed about homemade choc ices is that the ice cream seems to stay softer when encased in a chocolate shell so they keep better than ice cream in a tub does.
They barely need a few minutes to soften at room temp before eating. Bonus! Serve them wrapped in a square of greaseproof paper to keep your hands clean, although, when has it ever been bad to have melted chocolate to lick off your fingers?
And lastly, if you follow me on Facebook, you’ll see me wax lyrical about bulk buying Callebaut chocolate for both it’s economy and also the superior melting and stability properties it has. I find a blend of dark and milk chocolate gives the right amount of sweetness and richness for the shells but Hungry Hubby loves milk chocolate so I put their chips in the ice cream itself.