Choc Chip Milo Icecream

My Milo Mousse has become so popular, I thought I would do an icecream version!!

Choc Chip Milo Icecream

I have made A LOT of icecream with a Thermomix and have a few Tovolo icecream tubs, which fit most batches of ice cream (recipes) in it perfectly. It also doesn't take up too much room in the freezer!

I usually blitz choc chips in the Thermomix, however I have become very weary of the offensive noise from blitzing chocolate on the boys' eardrums (and mine!), so I roughly hand chop the choc chips if the boys are near the kitchen.

This is delicious to eat on it's own, would make an awesome icecream sandwich with Milo Cookies, top a 20 Second Milo Brownie, and also top a Frothy Hot Milo!

CHOC CHIP MILO ICECREAM
(Recipe adapted and modified from Recipe Community)

Ingredients:

120 grams dark chocolate chips
1 x bottle thickened cream (600 grams)
4 tablespoons Milo
1 tablespoons cocoa
1 x can sweetened condensed milk (395 grams)

Method:

1. Add chocolate chips to bowl. Blitz 5 seconds/Speed 7 (or roughly hand chop the choc chips). Set aside.
2. Attach butterfly to blades.
3. Add cream, Milo and cocoa to bowl. Mix 30 seconds/Speed 2 whilst pouring the condensed milk through the MC hole.
4. Mix a further 1 minute/Speed 3.5.
5. Add set aside choc chips. Mix 45 seconds/Speed 3.5 or until mixture is thick and smooth.
6. Pour into an airtight container and place in the freezer overnight to set (at least 12 hours).

Note: When ready to serve, take ice cream out of the freezer for at least 10 minutes to soften so it is easier to scoop out.

Add chocolate chips to bowl. Blitz 5 seconds/Speed 7 (or roughly hand chop chocolate chips - I do this when the boys are nearby as I don't want to wreck their ears!!). Set aside.

Attach butterfly to blades. Add cream, Milo and cocoa to bowl. 

Mix 30 seconds/Speed 2 whilst pouring the condensed milk through the MC hole.

Mix a further 1 minute/Speed 3.5.

Add set aside choc chips. 

Mix 45 seconds/Speed 3.5 or until mixture is thick and smooth.

Pour into an airtight container and place in the freezer overnight to set (at least 12 hours).

When ready to serve, take ice cream out of the freezer for at least 10 minutes to soften so it is easier to scoop out.

Golden Gaytime Icecream Cake

This has become an annual tradition for my husbands birthday! For my husbands 30th birthday a few years ago, I asked him what cake he wanted for his birthday, he requested a Golden Gaytime Icecream Cake (...as a joke). But what my husband wants, my husband gets...even when his birthday in the middle of winter! This has been a birthday tradition now and is the EASIEST and YUMMIEST "cheats" cake ever!!! I prepare it at least the day beforehand and it is really quick to plate up when time to serve.

Golden Gaytime Icecream Cake

My first cake was inspired by this Golden Gaytime Icecream recipe by Excuse Me Waiter and I have adapted and changed it over the past few years! The first 2 years were pre-Golden Gaytime icecream tubs, so this time I used the Golden Gaytime Icecream tub to top up my glass mould. 

It really is the easiest cake to make and you don't have to worry about leftovers going gross as it can always be kept fresh back in the freezer (...but you probably won't have any leftovers!!!). Also great to prepare a few days earlier to leave time for other party prep!

You can use any mould i.e. silicon, glass, metal. Silicon is the easiest for the icecream to pop out (without any spraying etc), however I have used metal baking pans in the past, and a Pyrex glass bowl this year to get a dome shape. I spray with cooking spray and double line with plastic wrap. The cooking spray helps the plastic wrap stick onto the glass/metal, and also helps when taking the frozen icecream cake out! DO NOT put the icecream directly straight into a metal or glass tin/mould otherwise it'll be a melty mess by the time you're able to get it out and serve!

You COULD use your Thermomix for blitzing the biscuits, but I LOVE it chunky (as in some biscuits are just broken in half) as it gives a nice cakey texture amongst the icecream. Also the ice magic through this, gives it that 'Vienetta' type icecream cake texture with crunchy chocolate bits through it!

You COULD also make your own ice magic/chocolate sauce, and caramel sauce...and icecream etc etc... in the Thermomix, but this is a CHEATS cake, and it is just nice to just buy everything and bang it all in there in no time!!

Watch out for when the Golden Gaytime's are on sale, but I'm always really disorganised and buy them full price, so this isn't the cheapest cake (...well still a lot cheaper than buying a cake!)... but it is for my husband, so really this cake is pretty much reserved for either yourself or your really really loved ones!! ;)

No special equipment needed, just a large mould/tin and large bowl!!

GOLDEN GAYTIME ICECREAM CAKE

Ingredients:

2 x boxes Golden Gaytime Icecreams (4 in each box = 8)
1 x tub Streets Blue Ribbon 3 in 1 Caramel and Honeycomb Icecream
1 x packet Arrowroot biscuits (250gm)
1 x bottle Chocolate Ice Magic
1 x tub Golden Gaytime Icecream (optional...I use this to 'top up' the rest of the mould...and eat the leftovers!)
Melted dark chocolate and caramel sauce to drizzle on top

Method:

1. Leave the icecream out on the bench for at least 10 minutes to soften.
2. Prepare your large tin/mould if using glass or metal - spray with cooking oil and double line with plastic wrap.
3. Place the arrowroot biscuits in a zip lock bag and smash it with a rolling pin (or something similar). Keep bigger pieces too (as they are really nice and 'cake like' once the cake is set).
4. In a large bowl, roughly and quickly mix the Caramel and Honeycomb Icecream with the smashed arrowroot biscuits.
5. Remove the 8 x Golden Gaytime Icecreams from their packet and remove the paddlepop. Place the icecreams at the bottom of the tin/mould.
6. Spoon in the Caramel and Honeycome Icecream/arrowroot mixture and press down, and roughly pour in the Chocolate Ice Magic between spoonfuls.
7. If there is room at the top of the tin/mould, spoon in icecream from the tub of Golden Gaytime Icecream till it reaches the top of the tin/mould, and smoothen with a spatula so that it has a nice and even flat surface once it's upturned for serving. Cover the top with 2 layers of plastic wrap and freeze overnight.
8. When ready to serve, take out of the freezer for a few minutes, and melt your chocolate to drizzle over the cake (I just melt some in a ziplock bag in the microwave - a handful of chocolate chips in a ziplock bag, 30 seconds on high at a time until melted). 
9. Upturn the icecream mould onto your serving tray. If using silicon, it will just pop out easily, otherwise if using metal/glass, use a hot towel and give it a quick rub around the mould to soften the outside enough to slide out of the mould.
9. Pour caramel sauce and drizzle melted chocolate over icecream cake and serve immediately!!

Leave the icecream out on the bench for at least 10 minutes to soften.

Prepare your tin/mould if using glass or metal - spray with cooking oil and double line with plastic wrap.

Place the arrowroot biscuits in a zip lock bag and smash it with a rolling pin (or something similar). Keep bigger pieces too (as they are really nice and 'cake like' once the cake is set).

In a large bowl, roughly and quickly mix the Caramel and Honeycomb Icecream with the smashed arrowroot biscuits.

Remove the 8 x Golden Gaytime Icecreams from their packet and remove the paddlepop. Place the icecreams at the bottom of the tin/mould.

Spoon in the Caramel and Honeycomb Icecream/arrowroot mixture and press down... 

...and roughly pour in the Chocolate Ice Magic between spoonfuls.

If there is room at the top of the tin/mould (there is approx 1.5cm of space at the top ^^^), spoon in icecream from the tub of Golden Gaytime Icecream till it reaches the top of the tin/mould...

...and smoothen with a spatula so that it has a nice and even flat surface once it's upturned for serving. 

 Cover the top with 2 layers of plastic wrap and freeze overnight.

When ready to serve, take out of the freezer for a few minutes, and melt your chocolate to drizzle over the cake (I just melt some in a ziplock bag in the microwave - a handful of chocolate chips in a ziplock bag, 30 seconds on high at a time until melted). 

Upturn the icecream mould onto your serving tray. If using silicon, it will just pop out easily, otherwise if using metal/glass, use a hot towel and give it a quick rub around the mould to soften the outside enough to slide out of the mould.

Pour caramel sauce and drizzle melted chocolate over icecream cake and serve immediately!!

PREVIOUS YEARS...
  

Golden Gaytime Icecream Cake - Paule's 30th

For my husband's big 30th, I drizzled melted chocolate and topped with melted dark chocolate piped into his name onto a tray inserting a wooden skewer and topped with edible glitter, left to set in the fridge for a few hours.

Golden Gaytime Icecream Cake - Paule's 30th + 1

This was a 2 tier cake with dark chocolate ganache and crushed peanuts.

Chocolicious Icecream Cake

This is a late write up, but this was my SIL's birthday cake from last December: "Chocolicious Icecream Cake". 

This is one of the easiest cakes to make, as the components are all made beforehand, and I just quickly assembled it just before serving. You could also assemble on the day and just keep it in the freezer (if you have the space!).

If you're not a 'baker', or if you are going to be short on time on the day/day before you need the cake, this is the cake for you (to make!)!!!

Chocolicous Icecream Cake

"Chocolicous Icecream Cake": Caramel toffee, white, milk and dark chocolate icecream cake with Milo Mousse chocolate bark, crushed Tim Tams and lollipops.

This cake has 3 components that I had to make separately before assembly:

1. MILO MOUSSE (made a day beforehand and chilled in the fridge) http://thermotwinning.blogspot.com.au/2015/09/milo-mousse.html

Note: This is the first cake that I've incorporated my popular Milo Mousse recipe into! :)

2. ICECREAM CAKE (made a few days beforehand to set in the freezer)

Ingredients:

• 1 x tub Streets Icecream 3 in 1 Tripe Chocolate http://www.streetsicecream.com.au/Products/ProductDetail.aspx?bid=611644&sid=611643&pid=611638
• 1 x tub Woolworths Select Caramel Toffee with Biscuit Pieces Icecream https://www.woolworths.com.au/Shop/Browse/freezer/ice-cream-tubs?name=woolworths-select-ice-cream-caramel-toffee-biscuit&productId=792237
• 7 x Tim Tams (original) 
• Maltesers to decorate

Method:

Spray a round tin (this one is 20cm diameter) and line with plastic wrap

Place 7 Tim Tams (broken in half by hand) in the bowl

Blitz 3 Seconds/Speed 5

Get your icecream out of the freezer, if it's winter you may need to thaw out for a few minutes, but I made this on a super hot summer day and it started melting straight away!

Take spoonfuls of each icecream and place in the cake tin, trying to mix up the flavours

In between every few spoonfuls of icecream, sprinkle with crushed Tim Tams

Keep filling up with icecream and sprinkling with crushed Tim Tams until tubs of icecream are empty

Press and smoothen top of icecream with a spatula

Place Maltesers firmly on top, pressing in slightly, and place in freezer to set overnight or a few days before serving

3. CHOCOLATE BARK

Ingredients:

• 1 cup of dark chocolate chips
• Sprinkles
• Edible Glitter

Method:

1. Place chocolate chips in a microwave safe bowl. Microwave for 30 seconds, stir, and then another 30 seconds, stir. If they have not melted yet after some stirring, then microwave for 10 seconds at a time, and stirring in between,  until melted.

Place baking paper on a tray

Place melted chocolate on the baking paper  

Spread evenly on tray and top with sprinkles and edible glitter. Place in fridge to set.

ASSEMBLY (just before serving, or a few hours beforehand and left in the freezer)

Take out all the components - 1. Milo Mousse from fridge, 2. Icecream Cake from freezer, and 3. chocolate bark from fridge.

Frozen Icecream Cake

Milo Mousse, Icecream Cake and Chocolate Bark

Prepare a large piping bag with a large round piping tip/nozzle. Fill with Milo Mousse.

Take the cake out of the tin, and place on cake tray.

Pipe the Milo Mousse onto the cake in varying sizes, larger piping on top, progressing to smaller piping sizes to the bottom of the cake, to create a fountain cascade of Milo Mousse :)

Break up and place chocolate bark to the back top half of the cake and some at the front (I cut through the cake/maltesers a bit where I was going to pierce the shards of bark into, so they would stay put better. I added a few lollypops to add some colour.

Happy Birthday to my SIL!

For more cake ideas, visit Thermotwinning's Make A Cake page!

Milo Ice Blocks

We love ice blocks! These are actually the first lot of ice blocks I've given the boys. They are nearly 18 months, so I thought it was about time, especially given the heatwave Sydney has had this week! And they looooved them!

 

 

"Cheers!"

 

 

I used Décor Likety Sips Ice Block moulds ( 

http://www.decor.com.au/product/lickety-sips/), however you can use any type, any brand, but these measurements fill the 4 x iceblock moulds EXACTLY!

 

If you use other ice block moulds, make the ice blocks as per the following recipe and if it needs a bit more filling, top up with more milk.

 

MILO ICE BLOCKS

 

INGREDIENTS

• 300 grams milk (any type - I use A2 Full Cream)
• 75 grams Milo

Method (Thermomix)

 

1. Add all ingredients into bowl. Mix 40 seconds/50 degrees/Speed 4.

2. Pour into ice block moulds and freeze overnight.

 

Method (Non-Thermomix)

 

1. Add all ingredients into a small pot. Stir with a whisk/spatula until Milo and milk have mixed together into a chocolate milk.

2. Pour into ice block moulds and freeze overnight.

 

 

 

Pour into moulds

 

 

Freeze overnight

 

 

Freeze overnight

 

 

Serve dipped in extra Milo (optional)

 

 

Milo Ice Blocks

 

 

Messy boys!

 

 

Milo coma!