Chocolate Ice Cream Cake Recipe

Chocolate ice cream cake is delicious. Many people like to eat it in the summer. The method is also relatively simple. First put sugar and water in a small pot and boil them. It is best to add 115 degrees. At this time, you should find that the sugar water has a lot of large bubbles and should be relatively viscous. In addition, you need to prepare egg whites, animal fresh cream, dark chocolate and other ingredients. Let's learn how to make it.

Chocolate ice cream liquid

Ingredients: 4 egg whites, 250ml animal cream, 100g white sugar, 40ml water, 150g dark chocolate. Method: 1. Beat the animal cream until it is 60% distributed and still in a flowable state, then put it in the refrigerator for later use. 2. Melt the dark chocolate over water, let it cool to room temperature after melting, pour it into the whipped cream and stir evenly. 4. Beat the egg whites with a whisk, and slowly pour in the cooked sugar water while beating. Pour the sugar water into the egg whites little by little in the form of thin lines, and continue to beat the egg whites until they are almost dry and foamy. 5. Mix the beaten egg white and chocolate cream paste and stir evenly to make chocolate ice cream liquid.

Chocolate Ice Cream Cake

Ingredients: cream, condensed milk, chocolate, caster sugar, rum chocolate ice cream liquid, finger biscuits. Here is how to make finger biscuits: finger biscuits.

Method: 1. Use a 6-inch removable bottom cake mold to arrange the rows of finger biscuits in a circle, and then place the round finger biscuits underneath (you can put a layer of plastic wrap in the cake mold to facilitate demoulding) 2. Pour half of the chocolate ice cream liquid, then gently place a round finger biscuit on it, and then pour the remaining chocolate ice cream liquid on it 3. Cover the surface with plastic wrap and put it in the refrigerator to freeze for more than four hours. No need to stir 4. Take it out in advance when eating and leave it at room temperature for about 15 minutes. You can easily take the cake out of the mold and cut it to eat. Note: 1. This type of ice cream cake requires a non-stirring ice cream recipe. Because the ice cream liquid is poured directly into the cake and frozen, it cannot be stirred in the middle. The method here is suitable for bomb-style ice cream, but not for custard ice cream. 2. Finger biscuits will not become hard after being frozen. After reheating, the taste is not affected at all.

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