Ingredients
Equipment
Method
- Start by heating the milk and half of the sugar in a saucepan over medium heat until warm but not boiling.
- In a separate bowl, whisk together the remaining sugar, cocoa powder, and heavy cream.
- Slowly pour the warm milk into the cream mixture while whisking continuously.
- Transfer the mixture to a large bowl and let it cool to room temperature.
- Cover with plastic wrap and chill in the fridge for at least two hours.
- Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions.
- During the last five minutes of churning, sprinkle in the chocolate eclair crumbles.
- In a small saucepan, melt the semi-sweet chocolate chips and butter over low heat.
- Drizzle the melted chocolate glaze over the churned ice cream before transferring it to a freezer-safe container.
- Store in an airtight container to prevent freezer burn, best enjoyed within two weeks.
Nutrition
Calories: 300kcalCarbohydrates: 30gProtein: 3gFat: 20gSaturated Fat: 10gCholesterol: 60mgSodium: 50mgPotassium: 300mgFiber: 2gSugar: 20gVitamin A: 10IUCalcium: 6mgIron: 5mg
Notes
For a dairy-free version, substitute almond milk for whole milk. Use dark chocolate chips for a richer taste. Don’t skip the chilling step, as it’s crucial for achieving a creamy texture. To enhance the chocolate flavor, consider adding a splash of coffee extract. Store in an airtight container to prevent freezer burn, best enjoyed within two weeks.
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