20 min
PREP TIME
4
INGREDIENTS
SERVINGS: 6
PREPARATION
- 1 Make Aeroplane Creamy Chocolate Mousse Mixes according to pack instructions. Fold in 3/4 of the chocolate caramel biscuit bar.
- 2 Pour the mixture into a 1L freeze-able container. Top with remaining 1/4 of the chocolate caramel biscuit bar, before covering container with lid.
- 3 Place in the freezer for 1-2 hours or until set.
Chocolate Ice Cream FAQs
Why is chocolate ice cream popular in Australia?
One of the most popular desserts throughout Australia, chocolate has become a staple ingredient in our cuisine. We are an extremely multicultural country which means we have many different types of food available to us, some not readily found elsewhere. Combined with our love for this velvety smooth treat, it makes perfect sense why chocolate ice cream would be so popular here!
What makes chocolate ice cream a good dessert to make yourself?
Chocolate ice cream is delicious served with fruit, cakes or brownies. You can even create your own personalised sundaes by adding your favourite toppings on top! Plus, making this treat at home allows you control what goes into it. You could change up our recipe a little to include scrumptious extras like chocolate chips or a drizzle of sauce. Alternatively, pair our chocolate ice cream with homemade waffles or crepes and enjoy all the chocolatey-goodness from the comfort of your couch!
Do I need to use eggs when making chocolate ice cream? What is the egg yolk substitute?
Many traditional recipes call for egg yolks as a stabiliser and emulsifier, but this isn't vital. You'll notice that some of our Aeroplane mix-ins don't include egg yolks. When following our chocolate ice cream recipe, you will not need to use eggs, nor will you need a substitute. Our recipe has all you'll need!
If you would like an egg substitute or would prefer an emulsifier in your ice cream, try one tablespoon of arrowroot starch (or cornflour) mixed in with two tablespoons cold water until combined into a gloopy paste. Use as you would the egg yolks, but be aware that this route won't have as much stability as an emulsifier.
