- TM 6
- TM 5
- TM 31
- TM 21
Ingredients
Ice Cream Slice (GF variation)
- --- biscuit of choice, 1 packet of Gluten Free biscuits
- 390 grams sweetened condensed milk
- 600 thickened cream, millilitres
- 150 grams chocolate, bar of your choice (crunchie, maltesers, cherry ripe,etc)
- 200 grams milk chocolate, to drizzle on top
Accessories you need
-
Butterfly -
Spatula TM5/TM6
Share your activity
I'm cooking this todayRecipe's preparation
- Prepare a baking dish/tray 30 x 20 cm with a 10 cm high edge by lining it with baking paper
- Line your biscuits of choice on the bottom of the tray and set aside
- Meanwhile, break chocolate into squares and place half of it into the mixing bowl. Grate for 8 seconds, speed 10
- Melt the chocolate for 2-3 mins/50 degrees/speed 2. Scrape down the bowl and along the blades with a spatula. Repeat for 1 minute if needed until fully melted.
- drizzle melted chocolate over the biscuit layer in the tray and set aside.
- Break chocolate bar into pieces into mixing bowl. Using turbo function blitz 1- 2 times. Set aside in a separate bowl.
- Clean and dry mixing bowl.
- Insert Butterfly whisk. Add chilled cream and condensed milk to mixing bowl to whisk for 40-50 seconds, speed 4. Watch to make sure cream does not curdle. It should look fluffy.
- Add crushed chocolate bar of choice to cream mixture and combine for 10-15 seconds, speed 3
"Counter-clockwise operation" - Spread cream mixture over biscuit/chocolate base and top with remaining biscuits to form a 'sandwich'. This will help with portioning out slices once set.
- Repeat steps 3, 4 and 5 with the remainder of the chocolate and drizzle over the top of the biscuits.
- Cover and freeze for a minimum of 4 hours until cream has set like íce-cream'. Remove from the freezer 15 minutes before ready to eat and slice into desired portions. Enjoy!
Tip
If you don't need to cater to a Gluten Free Diet, you can choose any biscuit of your choice. Malt o Milk is a favourite for this recipe.
You can change the flavour of the ice cream by changing the chocolate bar. I.e. Aero for a choc/mint flavour, Cherry Ripe, Kit Kat, etc. You can also add marshmallows or gummy bears for something different. Have fun with it!
Thermomix Model
-
Recipe is created forTM 6
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl. -
Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
-
Recipe is created forTM 31
-
Recipe is created forTM 21
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments