Salted Dark Chocolate, Pretzel And Caramel-Rippled Ice Cream
All Of Oils
Yield: Makes 4- 6 servings
Difficulty: Easy
Prep Time: 1 1/4 hrs.
Cook Time: 5 mins
Ice Cream
INGREDIENTS
- 1 x 400 ml can coconut milk
- 1 x 385 g can condensed milk
- ¼ C (60 ml) Extra Virgin Olive Oil
- 3 Tbsp (45 ml) cocoa powder
- 1 tsp (5 ml) vanilla essence
- ½ tsp (2.5 ml) Maldon salt
- ½ C (125 ml / 80 g) dark chocolate, finely chopped
- ¾ C (180 ml) cream
- ¼ C (60 ml / 85 g) tinned Caramel Treat
- 1 Tbsp (15 ml) warm water
- ½ C (125 ml / 45 g) salted pretzels, chopped
- Heat the coconut milk, condensed milk, olive oil, cocoa powder, vanilla and salt together in a saucepan over medium heat.
- Remove it from the heat just before it starts to boil and pour it over the chocolate in a large mixing bowl. Mix until the chocolate has melted and is smooth. Allow to cool for 30 minutes or until cool to the touch.
- Whip the cream until stiff and then fold this into the cooled chocolate mixture.
- Whisk the Caramel Treat and warm water together until smooth.
- Pour a third of the ice cream mixture into a freezer-friendly container and sprinkle half of the pretzels on top. Drizzle over half of the caramel mixture and then pour in another third of the ice cream mixture.
- Sprinkle over the remaining pretzels and add the rest of the caramel. Finish it off with the last bit of ice cream mixture and lightly run a skewer through it all to add a rippled effect. Freeze for at least 5 hours or overnight.
- For the cones, melt the chocolate and butter together over a bain-marie or in the microwave. Dip the rims of the cones into the chocolate and then into the coconut.
- Place them chocolate-side down onto a sheet of baking paper and allow to harden for at least 20 minutes. Store in an airtight container if you choose to do it in advance.
- Remove the ice cream from the freezer about 10 minutes before serving to soften slightly. Scoop servings into the cones and garnish with mint, if you prefer.
- TIP: Add extra bits of chopped pretzels on top of the scooped ice cream for some added crunch and texture.
Cones
INGREDIENTS
- ⅓ C (80 ml / 60 g) dark chocolate, finely chopped
- 1 tsp (5 ml) butter
- 6 medium sugar cones
- 2 Tbsp (30 ml) desiccated coconut