Chocolate and cream cut ice cream

This cream and chocolate cut ice cream is one of the ice creams with which you will enjoy it in summer ... and also the rest of the year.

If a few weeks ago I presented the raspberry cut ice cream and vanilla, now I bring you the chocolate version so that chocolate lovers they can indulge themselves with their favorite ingredient.

The truth is that this version is simpler and in a matter of minutes you will have the creams ready and ready to take them to the freezer.

Chocolate and cream cut ice cream

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An ice cream to indulge yourself in any season of the year.

• Mayra Fernandez Joglar

• Recipe type: dessert
• Calories: 280
• Rations: 10

• Preparation time: 12:30 p.m.
• Cooking time: 5M
• Total time: 12:35 p.m.

Ingredients

• 500 g of lactose-free whipping cream (minimum 35% mg) cold
• 360 g cold lactose-free condensed milk
• 3 level tablespoons (soup size) cocoa powder

Preparation

1. With the glass and the butterfly very cold, put 250 g of cream and 180 g of condensed milk in the glass. We beat speed 4 until semi-mounted. In my case, 1 minute and a half was enough. Be careful not to go overboard because it can be cut.

   We remove to a bowl and reserve in the fridge.

2. Without washing the glass or the butterfly, add 250 g of cream, 180 g of condensed milk and the cocoa powder. We beat speed 4 until semi-mounted.

3. We pour the chocolate cream in a rectangular mold or in a milk carton with a square base and lined with baking paper. We distribute well throughout the mold so that it is level. We smooth the surface and freeze for at least 30 minutes.

4. After time, we check that the layer is firm. It doesn't have to be completely compact, just enough to support the layer of cream.

   We carefully pour the layer of cream that we have reserved in the fridge. We distribute the layer over the entire surface so that it is level and we smooth the surface again.

   We freeze for a few hours although it is better from one day to the next.

5. At the time of serving, we make cuts of a homogeneous size and serve with cookies or in beautiful small plates.

Do you want to know more about this cream and chocolate cut ice cream?

It is made with only 3 ingredients ... but what ingredients! Cream, condensed milk and cocoa powder. Such a successful combination that it is impossible not to like everyone.

I have prepared it with lactose-free ingredients But if you don't have this special diet at home, you can do it with normal ingredients.

This ice cream is very simple, it only has a couple of tricks that I explain below:

The first, you must put down the chocolate cream because it is firmer, so when cutting it it will hold you better.

The second, depending on tastes, you may need to add more cocoa. To do this, beat the mixture a little for a few seconds and if you see that it needs it, add a little more cocoa. Do not wait for the end to rectify it because you may spend beating and cutting.

To make this ice cream you can use any rectangular mold but if you want it to be perfect you better take a look to this recipe where I explain how to make the perfect mold with a milk carton.

This ice cream can be keep for weeks in the freezer but keep it well covered so it doesn't take on odors.

More information - Raspberry cut ice cream and vanilla

Adapt this recipe to your Thermomix® model