Chocolate comfort: Cheat ice cream & homemade cookies



Chocolate comfort: Cheat ice cream & homemade cookies

Treat yourself to Easter with these delicious cakes and puds – and some convenient vegan and egg-free alternatives.

This delicious homemade ice cream and cookie recipe is a treat to savor as the days heat up.

For 8 people

For the ice cream

Exchange it

You can add all kinds of treats to this basic ice cream. Try mixing peanut butter and chopped roasted peanuts, or a few tablespoons of strawberry jam. You can also just buy a packet of cookies and add some to your ice cream!

  • 200 ml (7 fl oz) sweetened condensed milk
  • 600 ml (1 pt) double cream
  • 200 g (7 oz) plain chocolate, roughly chopped

For the cookies

  • 200 g (7 oz.) Softened butter or margarine
  • 200 g (7 oz.) Light muscovado sugar
  • 2 tablespoons of milk
  • 25g (1oz) cocoa powder
  • 300g (10½oz) self-rising flour
  • 100g (3½oz) plain chocolate chips

First prepare the ice cream. Place condensed milk and cream in a large mixing bowl and whisk until soft peaks form. Finely chop the chocolate and incorporate it into the mixture.

Freeze while the cookies are being prepared. To make the cookies, heat the oven to 180 ° C / heat 160 ° C / gas 4. Line 2 baking sheets with baking paper. Place the butter or margarine and sugar in a mixing bowl and beat until creamy, add milk and cocoa powder and beat until smooth, then stir in flour and chocolate chips until which forms a very firm paste.

Roll into golf ball sized pieces and place, spaced apart, on lined baking sheets. Press with the palm of your hand. Bake for 12 minutes, then leave on the platters until they are cool enough to be removed on a rack.

Once cool, break about 6 cookies into pieces and mix into the ice cream. Put it back in the freezer for at least 4 hours or until it is firm. Let soften 20 minutes before serving in balls. The remaining cookies will keep for up to a week in a cake tin.

Quick bite: Turn leftover Easter eggs into brownies. Put 450g (1lb) in a blender, add 4 eggs and mix. Add 150 g (5 ½ oz) of self-rising flour and mix until thick. Bake in a square pan 21 cm in diameter for 25 minutes at 180 ° C / fan 160 ° C / gas 4



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