1 Chocolate Crispy Ice Cream Ingredients: 2 kiwis, 250 grams of chocolate Preparation method: 1. Cut the kiwi into thick slices, absorb excess water with kitchen paper and set aside.
2. Insert the ice cream stick into the bottom of the kiwi fruit slice.
3. Break the chocolate into pieces and melt it thoroughly in water.
4. After the chocolate sauce has cooled, put the kiwi slices in and roll them around to coat them evenly with the chocolate sauce.
5. Place the chocolate-covered kiwi fruit in the freezer of the refrigerator and freeze it for an hour before eating!
Chocolate Crispy Ice Cream Method 2 Ingredients: 800 grams of melted dark chocolate, 160 grams of sunflower oil, 100 grams of crushed shell nougat. Step 1. Fill the mold with vanilla ice cream to half of the mold and put the ice cream stick on it.
2. Fill the mold with vanilla ice cream, scrape the surface, and place the mold in the freezer for at least 1 day.
3. Pour the melted dark chocolate and sunflower oil into a square plastic box and mix, add the crushed nougat and mix evenly.
4. Take the ice cream out of the mold and completely immerse it in the mixture in step 3 (the temperature of the mixture should be maintained at 35°C).
5. Place the ice cream on the stainless steel plate and quickly put it in the freezer.
Expansion: Chocolate Crispy Ice Cream 1. Ingredients preparation: 200 grams of light cream, 25 grams of brown cocoa butter chocolate chunks, and 30 grams of matcha flavored cocoa butter chocolate chunks.
2. Cut the matcha-flavored cocoa butter chocolate chunks into fine pieces and weigh them with a knife, then put them in a small melting pot and set aside.
3. Cut the brown cocoa butter chocolate chunks into fine pieces with a knife and weigh them. Place them in a small bowl and set aside.
4. Weigh 200 grams of whipping cream and put it into the cooking stick cup.
5. Add 30 grams of white sugar to the weighed cream.
6. Start the 2nd setting of the cooking stick and use the whisk head to beat the light cream. Beat for a few seconds and then continue to beat. Repeat several times until the light cream is doubled in size and the whipped cream is curved.
7. Put the whipped cream into a clean and water-free Lock glass bowl, cover it, and freeze it for 30 minutes.
8. Put an appropriate amount of water in a small pot, and hang a small melting pot filled with matcha-flavored chocolate chips on the edge of the pot.
9. Heat until the chocolate melts, turn off the heat, and use a silicone spatula to evenly spread the chocolate sauce.
10. Use a silicone brush to brush the chocolate sauce on the silicone mold and set it aside.
11. In the same way, melt the brown chocolate chips in hot water and brush them on the silicone mold.
12. Take out the frozen whipped cream, put a piping bag on the goblet, and put the whipped cream into the bag with an ordinary spoon.
13. Twist the seal, hold the bag with one hand, squeeze the whipped cream into the silicone mold with the other hand, then place it in the freezer to freeze for at least 2 hours.
The remaining whipping cream can be put into similar sized containers and frozen as well.
14. Take out the silicone mold and start eating.
Tips: 1. Put an appropriate amount of water in a small pot, just enough water to cover the bottom of the melting pot with matcha-flavored chocolate chips.
2. When making this ice cream, the temperature is 11 degrees and there is no heating. The chocolate solidifies quickly, so you need to keep a small melting pot or a small bowl hot with hot water.
3. When brushing the chocolate sauce, try to brush it as thinly as possible. It doesn’t matter if it doesn’t look good, the effect will look good.
4. The brown chocolate chips are a bit dry after melting. You can add a few drops of whipping cream or milk and use a silicone spatula to scrape evenly.
5. When squeezing out the whipping cream, place the mouth of the piping bag all the way to the bottom of the silicone mold, and then squeeze out the whipping cream until the mold is full to avoid obvious bubbles in the finished product.
6. The silicone mold is relatively soft. When placing it in the freezer, place a flat hard plate underneath so that the finished product will not be easily deformed.
7. When demoulding the silicone mold, lay the silicone mold flat with both hands, pull and stretch it a few times in the left and right directions, and turn the bottom over to detach.
Those in other containers can be eaten directly with a spoon.