Double-choc ice-cream tops
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 600 | millilitres | Thickened cream |
| 400 | grams | Sweetened condensed milk |
| 2 | tablespoons | Pure cocoa |
| ¼ | cup | Warm water |
| 200 | grams | Cooking chocolate; melted |
| 45 | grams | Copha; melted |
| 12 | Icecream cones | |
| Kit kat smarties and jelly tots; to decorate | ||
Directions
Combine cream, condensed milk cocoa and water in a large bowl; beat with electric mixer until thick. Spoon into a 15cm x 25cm loaf pan; cover.
Freeze until frozen.
Place cooking chocolate and copha in a bowl. Stand bowl in a pan of simmering water, stir until smooth; cool slightly.
Place scoops of icecream in cones; dip into chocolate mixture. Decorate with kit kat, smarties and jelly tots.
HINT: for a change you can dip tops in melted white melts and decorate with dark choc bits.
Recipe by: Australian Woman's Day.
Posted to MC-Recipe Digest by Ray Milbrandt <ray@...> on Feb 19, 1998