Homemade Choc Ices
This recipe is for mint choc chip choc ices but you can apply the same principle to any freshly made no churn ice cream - check out my archive for other recipes if you prefer! You can make 12 choc ices with this recipe or freeze half of the ice cream as it is for scooping later and reduce the chocolate quantities by half for coating with.
Servings: 12
: 387 kcal
Author: Just Jo
Ingredients
For the chocolate coating
  • 200 g dark chocolate chips
  • 200 g milk chocolate chips
For the mint choc chip ice cream
  • 300 ml double cream
  • 200 g condensed milk
  • 150 g Greek yogurt or creme fraĆ®che
  • 4 tsp peppermint extract
  • 1/8 tsp green gel food colouring
  • 150 g milk choc chips
Essential kit
  • Two 6 well silicone moulds sold for soap/food safe purposes - see post for link to the Amazon listing
  • A spatula with a flat edge or a palette knife
Instructions
  1. Check you have space for your choc ices in their mould in the freezer before you start!
  2. Start by melting the chocolates together for the coating in a medium sized bowl and mix well to combine. Put about a heaped tbsp in each well of your silicone mould and using a teaspoon, paint the chocolate in a 1-2mm thick layer along the bottom and up the sides of the mould. Try to keep it even but don't worry too much, you won't see the rough side when the choc ices are ready. At this point, you'll have about 1/4 of the melted chocolate left. Cover it and leave to one side.
  3. Chill for 10-15 minutes in the fridge to set then inspect for holes, and add more chocolate to patch it up if necessary and chill briefly before adding the ice cream.
  4. Next, whisk up all the ingredients bar the milk chocolate chips for the ice cream in a stand mixer until thick and voluptuous. Fold in the milk choc chips and then spoon it into the silicone moulds.
  5. Use the edge of a spatula with a flat edge or a palette knife to give a smooth, level surface to the ice cream and try to have it 1mm lower then the top of the mould to leave room for the final layer of chocolate. Freeze for at least 3 hours, if not overnight until solid.
  6. When frozen firm, re-melt your bowl of leftover chocolate (30 secs on high in the microwave should do it). Allow to stand for 5 minutes before using to fully coat the exposed ice cream - do one at a time and use your spatula/palettes knife to get it nice and smooth as it will set too fast on the ice cream to pour out all the chocolate, then try to smoothen it.
  7. Return to the freezer to set, which shouldn't be more than 15 minutes but you can certainly leave these as they are in the freezer for several weeks. They will soften within a few minutes at room temp and you will want to serve them wrapped in a square of greaseproof paper so the coating doesn't melt on your fingers as you eat (such hardship, having to lick it off when you're done ;) ). I store them in a freezer bag once fully set until needed.
Recipe Notes

You can easily split up the processes here or quicken things up by chilling the chocolate in the freezer. It's not a hard process but you may want to make the base chocolate shells one day, fill with ice cream the next, coat with the last of the chocolate the third day and serve on the fourth! They are a brilliant make ahead summertime treat :D