Caramelized White Chocolate Ice Cream
Caramelized White Chocolate Ice Cream

This indulgent dessert is delicious and divine between two brownie cookies. This dish is caramelized with white chocolate with best complementary flavors of almonds and apricots.

Prep time: 6:30

Cooking time: 1:45

Ingredients: 10

Level: Difficult

Servings: 6

Ingredients:

  • 300g white chocolate, chopped
  • 395g can sweetened condensed milk
  • 600ml thickened cream
  • 100g dark chocolate, melted, cooled

Brownie Cookies:

  • 2 eggs
  • 2 cups (300g) pure icing sugar, sifted
  • 1 cup (100g) almond meal
  • 1/2 cup (50g) NESTLÉ BAKERS’ CHOICE Cocoa, sifted
  • 200g dark chocolate, melted, cooled
  • 100g unsalted butter, melted

How to Prepare?

  1. Preheat the oven to 125C.
  2. To make the ice cream, place white chocolate in a baking dish and bake, stirring chocolate around the dish every 15 minutes, for 1 1/2 hours or until golden. Cool slightly, then transfer to an electric mixer with condensed milk and thickened cream. Beat on medium-high speed for 3-4 minutes until soft peaks form. Pour into a 1.5L container and freeze overnight.
  3. The next day, preheat the oven to 180C and line 2 baking trays with baking paper.
  4. For the cookies, place all ingredients in a bowl and stir until combined. Roll into 12 equal-sized balls, then place, 4cm apart, on trays. Flatten slightly with the back of a spoon. Bake for 12 minutes or until just cooked. Cool slightly on a wire rack (cookies should be eaten warm). Remove ice cream 15 minutes before you serve to thaw slightly.
  5. Sandwich scoops of ice cream between two brownie cookies to serve.

Note: Begin this recipe 1 day ahead.

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