Chocolate Rolo Ice Cream

Chocolate Rolo Ice Cream. Silky, chocolate ice cream packed full of chocolate/caramel Rolos.

FF Chocolate Rolo Ice Cream
Chocolate Rolo Ice Cream a treat the whole family will enjoy!

The idea for this recipe came from my friend and amazing fellow blogger Jane from  Jane’s Patisserie. Not only does she create the most wonderful recipes, but she’s also just got a new puppy called Rolo. So you see I had to create something to celebrate the new puppy Rolo coming home. Chocolate Rolo Ice Cream seemed the perfect solution.

FF Chocolate Rolo Ice Cream
Chocolate Rolo Ice Cream to good not to bite 😉

This Chocolate Rolo Ice Cream recipe is so versatile. Once you have made the chocolate ice cream base you can add whatever you like. I rather like the idea of a Mars Bar version, with big chunks swirled through the ice cream.

I am loving my Andrew James Which Best Buy Ice Cream Maker. In fact I now have a second bowl, which I can pop in the freezer. This means I can either make one big double batch of the same ice cream or split it into two different flavours.

FF Chocolate Rolo Ice Cream
Chocolate Rolo Ice Cream the frozen hard caramel softens in your mouth.

Making ice cream at home is easy, inexpensive, you have control over what goes in AND you are only limited by your imagination as to how many flavours you come up with! Someone asked me today why they’d never had Chocolate Rolo Ice Cream before, my answer was I’d only just invented it!!

Recipe: Makes 750ml Chocolate Rolo Ice Cream

300ml Double Cream

300ml Whole or Semi Skimmed Milk

4 Large Free Range Egg Yolks – freeze the whites in a bag for up to one month

1tsp Vanilla Bean Paste/Vanilla Extract – I use Nielsen-Massey

1tsp Corn Flour

5tbsp Caster Sugar

100g Dark Chocolate 70% Cocoa

4 Packets of Rolos

Method: Ensure the frozen bowl part of the ice cream maker has been in the freezer for at least 8 hours, or according to manufacturers instructions.

Note – for step by step photographs of how to make the custard base please see Very Vanilla Ice Cream

  • Pour the milk and cream into a heavy based saucepan over a medium heat.
  • Heat until the milk is scalded – little bubbles will appear around the rim of the liquid just before it boils. Once it has reached this point remove from the heat.
  • In a large heat proof bowl add the egg yolks, vanilla paste, corn flour and sugar.
  • Whisk until pale and creamy.
  • With the whisk still running on low, slowly pour the hot cream mixture into the bowl – this creates the custard base.
  • Pour the custard base back into the saucepan, over a low-medium heat, stirring continuously.
  • When the custard has thickened and coats the back of a wooden spoon remove the pan from the heat.
  • Chop up the dark chocolate and place into a clean bowl – I quickly rinse out the original bowl used.
  • Place a sieve over the bowl and pour the hot custard through the sieve on to the chocolate.
  • Stir the custard with a wooden spoon and the chocolate will melt into it.
FF Chocolate Rolo Ice Cream
Chocolate melting into the custard ice cream base.
FF Chocolate Rolo Ice Cream
Delicious chocolate ice cream base ready to cool.
  • Cover the chocolate custard base with cling film, so the film lays directly on the surface of the custard. This will stop a skin from forming.
  • Once cooled to warm on the work top place the bowl in the fridge to chill.
  • Once chilled the base is ready to be churned.
  • Set up your ice cream maker as per the manufacturers instructions.
  • Mine has to be churning, prior to adding any liquid.
  • Pour the chocolate custard into the churning machine through the opening and leave to churn until frozen – for me that is when the ice cream is turning as one clump with the beater.
  • Switch the machine off and remove the top part of the ice cream maker.
FF Chocolate Rolo Ice Cream
Chocolate Ice Cream that needs Rolos!
  • Remove the beater, scraping off as much of the ice cream as you can. Then lick off the rest of the ice cream 😉
  • Decant the chocolate ice cream into a freezer proof tub.
  • Unwrap 3 packets of Rolos and cut each one in half.
  • Add to the ice cream and swirl through using the handle of a wooden spoon.
  • Unwrap the fourth packet and place the Rolos directly on top of the ice cream.
FF Chocolate Rolo Ice Cream
Chocolate Rolo Ice Cream this looks so delicious.
  • Pop on a tight fitting lid and place the Chocolate Rolo Ice Cream into the freezer for at least 4 hours, or until fully frozen.
  • To serve, remove the ice cream from the freezer 15-20 before scooping. As our delicious Chocolate Rolo Ice Cream doesn’t have any artificial softener, preservatives or additives added to it, it’ll need a few minutes to soften up.
FF Chocolate Rolo Ice Cream
Chocolate Rolo Ice Cream softens and ready to serve.

Serve in cones, bowls or these fun cups I found.

FF Chocolate Rolo Ice Cream
Chocolate Rolo Ice Cream a fun, tasty, cooling treat!

Why not have a go at making your own ice cream at home. It really is so much fun.

If you have enjoyed this Chocolate Rolo Ice Cream Recipe here are a few more you may like:

Lemon Ripple Ice Cream

FF Chocolate Rolo Ice Cream
Lemon Ripple Ice Cream incredibly refreshing.

Chocolate Honeycomb Ice Cream

FF Chocolate Rolo Ice Cream
Chocolate Honeycomb Ice Cream served in toffee cookie cups.

Blackberry Chocolate Chunk Ice Cream

FF Chocolate Rolo Ice Cream
Blackberry Chocolate Chunk Ice Cream a brilliant blend of flavours.

I hope these recipes have inspired you to make your own ice cream at home? It tastes so much better than most of the ice creams you can buy and you can create your own ice cream sundaes like my Raspberry Chocolate Ice Cream Sundae.

Whatever you are making, baking and creating in your kitchens this very warm weekend, here in the South East of England, have fun feasting with family and friends.

Sammie xx

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Very Vanilla Ice Cream

Standing in the garden yesterday, face lifted up to the sky, the sun warming me through, gave me hope. Winter has passed Spring is here and warm, sunshine filled days will be more frequent and very welcomed. When the sun starts to really warm me, there is one thing I am inspired to make – welcome to my Very Vanilla Ice Cream.

FF Very Vanilla Ice Cream
Very Vanilla Ice Cream smooth and creamy.

When the tinkling sounds of the ice cream van fill the air, I know it is time to make one of the Summer’s greatest pleasures, ice cream.

There is absolutely a place for ice cream vans, 99’s and ice cream vendors on the beach. Gosh, on a hot day where would we be without them?

Homemade ice cream is a wonderfully indulgent pleasure. I have made very many flavours over the years, seeing as this is the first ice cream recipe to be posted here, I decided to show you how to make the best Very Vanilla Ice Cream.

FF Very Vanilla Ice Cream
Very Vanilla Ice Cream how do you like yours?

So simple to make, with only a little forward planning required. There are plenty of no churn ice cream recipes on the Internet – Pinterest is a great place to look. Whilst some of them are reasonably good, buying an ice cream maker and churning your own ice cream results in a far smoother, silkier ice cream. Having just had a quick look on Amazon  they have a good selection of ice cream makers for under £30.

How about an ice cream maker as a present for Dad on Father’s Day?

I have tried making ice cream by hand, where you take it out of the freezer every so often and mix it with a fork. No matter how well I followed the recipe instructions my ice cream always ended up with large water crystals and wasn’t ever smooth or creamy.

Since being given an ice cream maker a few years ago, making ice cream is no longer a chore but a pleasure.

FF Very Vanilla Ice Cream
Very Vanilla Ice Cream squished into a cone – delicious!

Many years ago, when i was in my early 20’s, a friend and I went Inter Railing across Europe. Aside from the beautiful sights and unique experiences we shared, I have one very prominent memory. Of ice cream!!

Not any ice cream, a beautiful hazelnut ice cream eaten in Germany. For years and years I longed to taste that delighful ice cream again. Then when I started making my own ice cream I found a way to make it and it tastes just how I remember. More on that in an upcoming post.

That’s the beauty of making your own ice cream, playing with flavours and textures, creating your own little ice cream parlor!

Recipe: Makes approx 750ml Very Vanilla Ice Cream

300ml Double Cream

300ml Whole Milk

6 tbsp Caster Sugar

4 Free Range Egg Yolks

2 tsp Vanilla Bean Paste – I use Nielsen-Massey

1 tsp Corn Flour

Scant pinch of salt (less than 1/4 tsp)

Method: Ensure the freezing part of the ice cream maker has been in the freezer for at least 24 hours.

  • Place the cream, milk and vanilla bean paste into a saucepan over medium heat.
  • Add the egg yolks, sugar, salt and cornflour to a large heatproof bowl. Whisk until pale and creamy.
FF Very Vanilla Ice Cream
Whisk the eggs and sugar until they are very pale and creamy.
  • The milk/cream needs to reach scalding point. This is when little bubbles appear around the edge of the liquid.
FF Very Vanilla Ice Cream
Bring the milk up to scalding point, see the bubbles around the saucepan edge?
  • When the milk/cream has reached scalding point remove the pan from the heat.
  • Whilst whisking the egg mixture, pour the hot milk/cream into the bowl – do not stop whisking.
  • Once combined tip the custard mixture back into the same saucepan, cooking over a low heat and constantly stirring, until the custard has thickened and coats the back of a wooden spoon.
FF Very Vanilla Ice Cream
See how the cooked custard coats the back of the spoon.
  • Place a sieve over a clean, heatproof bowl and pour the custard into the bowl, through the sieve.
FF Very Vanilla Ice Cream
Look how beautifully smooth the ice cream custard is.
  • Place cling film directly over the top of the custard so that is touches it. This will prevent a skin from forming.
  • Allow to cool and then place into the fridge to chill.
  • Set your ice cream maker up according to the manufacturers instructions.
  • Remove the cling film, stir the custard and pour into a jug.
  • Pour the custard into the ice cream maker (for mine it has to already be churning – check your instructions).
  • Churn the Very Vanilla Ice Cream until it is a thickened yet soft ice cream.
FF Very Vanilla Ice Cream
Very Vanilla Ice Cream ready for the freezer.
  • Stop the ice cream maker and scoop out the Very Vanilla Ice Cream into a freezer-proof plastic tub.
  • Place the tub into the freezer and leave until solid.
  • As this ice cream has no artificial softening additives, to serve it is best left out of the freezer for 15 minutes. Then scoop away!!!
FF Very Vanilla Ice Cream
Very Vanilla Ice Cream silky and creamy.

This utterly delicious ice cream is perfect with warm apple pie, brownies, in a cookie sandwich or my favourite – just scooped into a cone.

FF Very Vanilla Ice Cream
Very Vanilla Ice Cream delicious in an ice cream cookie sandwich.

This ice cream goes particularly well with the Caramac Caramel Cookies that I made the other day.

Making my own ice cream at home has opened up a whole realm of possibilities flavour wise. Textures play a part too, crunchy, syrupy, ooh the possibilities. Watch out for lots more ice cream recipes and I will also have a try at making sorbets, so incredibly refreshing in the heat of Summer.

Yes I am hopeful that we will have a good Summer this year!

Recently I came across some photographs of me as a toddler, eating my very first ice cream on the beach. I obviously had great taste from an early age!

Do you have memories of long, hot Summers and waiting for the familiar sound of the ice cream van?

Here a few recipes that I think will pair beautifully with this Very Vanilla Ice Cream:

Rolo Chocolate Cookies

FF Rolo Chocolate Cookies
Rolo Chocolate Cookies

Vanilla Bean Waffles

Andrew James Waffle Maker Review
Vanilla Bean Waffles – ooh so good with ice cream.

Chocolate Macadamia Nut Brownies

FF Macadamia Nut Brownies
Warm Chocolate Macadamia Nut Brownies served with a scoop of ice cream.

Thank you so much for all of you comments, please keep them coming. I’m loving the photos that you are putting up on Twitter and Instagram, it’s brilliant seeing everyones makes and bakes.

Whatever you are feasting on, enjoy, have fun and share. You’ll be surprised at how many people you make smile!

Sammie xx

TOP TIP: You will have 4 egg whites left over from this recipe. These can be frozen for upto one month – I generally freeze mine in bags of 2 whites.

To use – remove from freezer and allow to defrost and reach room temperature, they can then be used to make meringues like my Lemony Strwaberry Pavlova.

FF Lemony Strawberry Pavlova
Lemony Strawberry Pavlova so light and refreshing.
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