Millionaire's Chocolate Ice Cream Sundaes | 1 Litre
Freeze for 6 Hrs | Requires Electric Whisk | 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.
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.
Ingredients
100 grams
Chocolate Chips
(Contains Soya May contain Milk)
125 grams
Speculoos Biscuit Crumb
(Contains Cereals containing gluten, Soya May contain Milk)
20 grams
Cornflour
120 grams
Salted Caramel Sauce
(Contains Milk)
450 grams
Creme Fraiche
(Contains Milk)
397 grams
Condensed Milk
(Contains Milk)
Nutritional information
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!
