Home made chocolate ice cream is always so much better than shop brought, because you make it to your taste and know exactly what goes into it.
Adding your favourite cookies or biscuit are even better, specially if you made them yourself too ( like I did!)
I have often thought about buying an ice cream maker, so if there any companies wanting me to review one, I’d be happy to do it! 🙂
1 Pot of Double Cream
100g Condense Milk
2-3 Tbsp of Milk Chocolate Powder
Milk Chocolate Mini Eggs
Whip up the double cream until nice and thick
Add condense milk into the whipped cream
Add in the chocolate powder
Mix for another 2 minutes until light and fluffy.
Pour 1/3 of the cream mixture into a freeze-able container ( I used an old ice cream tub).
Add raspberry sauce or any sauce of choice, and sprinkle with some chopped chocolate eggs.
Crumble on some biscuits and then continue to layer, then place into the freezer overnight at a minimum before serving.