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
Related recipes
- Australian bread
- Australian chocolate crackles
- Australian christmas cake
- Australian dinkum chili
- Australian honey bars
- Australian meat pie
- Baked stuffed mullet
- Basic biscuit recipe
- Conversions (australian)
- Cream - australian
- Flower cakes
- Jelly slice
- Kangaroo tail soup
- Lamingtons
- Pavlova (australian meringue dessert)
- Roast wallaby
- Sauteed okra
- Shortbread biscuits
- Spanish casserole
- Terri's australian tabouli