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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Lemon Ripple Ice Cream

Lemon Ripple Ice Cream, this is THE ice cream I have wanted to make throughout my entire life. Creamy with tart lemon curd rippled through. If you love lemon, like I do, then trust me when I say you need to make this luscious ice cream.

FF Lemon Ripple Ice Cream
Lemon Ripple Ice Cream indulgently refreshing.

This luscious Lemon Ripple Ice Cream really is a dream come true for me. I adore lemons. I heard Jamie Oliver once say that if there weren’t lemons in his kitchen he’d give up cooking. I doubt he meant it quite to that extreme, but I do understand his passion for them.

I happily use them in savoury recipes such as my Tangy Lemon Potato Salad and sweet recipes such as this delightful Lemony Strawberry Pavlova. Their flavour is so transferable between both sweet and savoury dishes.

FF Lemon Ripple Ice Cream
Lemon Ripple Ice Cream you have to make this to know how wonderful it is.

Here, in this Lemon Ripple Ice Cream, there is a wonderful soft, creamy lemon background flavour, with bursts of tart, intense citrus lemon. The combination of both the subtle and vibrant creates a tastebud sensation that draws you into a dreamy world of lemony loveliness.

FF Lemon Ripple ice Cream
Lemon Ripple Ice Cream nothing else needed except a spoon.

Whilst you absolutely could eat this ice cream in a cone, for me, I wanted nothing to interrupt the pure creamy sensation of eating it with just a spoon. I wasn’t disappointed!

This Lemon Ripple Ice Cream is deceivingly rich. I feared whilst churning it yesterday in my new Andrew James Ice Cream Maker, that none would actually make it to the freezer. Happily I restrained myself. I am so glad that I did. Tasting it today, frozen, yet softened enough to scoop, was reward for my patience and restraint!

Just a quick note on ingredients; if you don’t have lemon extract, which is available online and in good supermarkets, don’t worry, the lemon curd added during the churning process will still provide a great lemon flavour. As for the lemon curd, use a good quality tart one, without bits. I love lemon curd with real peel in it, but this is not the place to use it.

Recipe: Makes 750ml Lemon Ripple Ice Cream

300ml Double Cream

300ml Whole or Semi Skimmed Milk

4 Large Free Range Egg Yolks

6tbsp Caster Sugar

1tsp Corn Flour

1tsp Vanilla Extract – I use Nielsen Massey

1tsp Lemon Extract – I use Nielsen-Massey

300g Best Quality Lemon Curd – I used Waitrose new waitrose 1 lemon curd, it is beautifully tart

Method: Ensure the frozen ‘bowl’ of your ice cream maker has been in the freezer for 24 hours or according to the manufacturers instructions.

Note – For step by step photos of the custard base cooking process please see Very Vanilla Ice Cream

  • Place the cream and milk into a large saucepan on a medium heat.
  • Heat until just before the liquid boils, you will see little bubbles form around the outside rim – this is known as the scalding point, once reached remove from the heat.
  • In a large bowl whisk together the egg yolks, sugar, extracts and corn flour until pale and thickened.
  • With the whisk still running on low, slowly pour the hot cream into the egg mixture.
  • Tip the entire mixture back into the saucepan, place over a medium/low heat stirring constantly until it thickens and coats the back of a wooden spoon.
  • Remove from the heat.
  • Pour the hot custard through a sieve into a large bowl.
  • Place cling film directly on to the surface of the custard to prevent a skin from forming.
FF Lemon Ripple Ice Cream
Leave the custard base to cool.
  • Leave to cool and then chill in the fridge. Once chilled transfer to a jug.
  • Set up your ice cream maker and if it is like mine, it will need to be switched on and churning before pouring in the custard.
  • Pour in the custard through the shoot and leave to churn until softly frozen.
  • Add half of the lemon curd, I use a teaspoon and added it one teaspoon at a time, through the hole, so that it slowly becomes incorporated within the ice cream.
  • When the ice cream is soft but can hold its shape stop the ice cream maker.
  • Transfer the ice cream to a freezer proof tub.
  • Spoon the remaining lemon curd on to the ice cream.
FF Lemon Ripple Ice Cream
Lemon Ripple Ice Cream ready to be rippled.
  • Use a spoon to gently ripple the lemon curd through the ice cream.
FF Lemon Ripple Ice Cream
Lemon Ripple Ice Cream ready for the freezer.
  • Resist the urge to just dive in with a spoon, as this really tastes better once it is properly frozen.
  • Pop the lid on and place in the freezer for 12 hours or ideally overnight. Why ideally? Because then you’ll be asleep and not thinking about the ice cream 😉
  • To serve, remove the tub from the freezer 15 minutes before scooping to allow it to soften.

Serve scooped into elegant dessert bowls or enjoy in an ice cream cone. Either way prepare yourself to fall ompletely, head over heels in love, with a new flavour of ice cream – Lemon Ripple Ice Cream.

FF Lemon Ripple Ice Cream
Lemon Ripple Ice Cream worth the wait and utter food heaven.

Lemon Ripple Ice Cream is very much a dreamily, creamy ice cream, not in any way a sorbet – which by the way I love and am working on a recipe.

This ice cream would make the perfect dessert after a spicy, hot meal. Refreshing, creamy and palette cleansing, yet you still feel like you’ve had dessert.

However and whenever you eat this delicious ice cream, be sure to enjoy it with others. Listen to the oohs and aahs of your loved ones enjoying something really, really good. It will make you smile 😀

If you have loved this Lemon Ripple Ice Cream recipe here are some others that you may also want to try:

Chocolate Honeycomb Ice Cream

FF Lemon Ripple Ice Cream
Chocolate Honeycomb Ice Cream delicious served in toffee cookie cups.

Strawberry Ripple Ice Cream

FF Lemon Ripple Ice Cream
Strawberry Ripple Ice Cream another way to enjoy strawberries and cream.

Chocolate Orange Ice Cream

FF Lemon Ripple Ice Cream
Chocolate Orange Ice Cream with a chocolate ganache rippled through.

I love being able to create my own ice cream flavours at home. Having an ice cream maker makes it so easy. Preparing the custard takes 15 minutes, then the custard is left to cool. Churning takes about 20 minutes and you can eat the ice cream scooped from the ice cream maker, if you want a soft set ice cream. Otherwise overnight in the freezer and you have any flavour ice cream you like!

That can never be a bad thing eh???

Thank you for your comments, photos on social media, I absolutely love seeing your makes and bakes. It still thrills me every time someone uses one of my recipes.

Have fun feasting, sharing and making people smile.

Sammie xx

Andrew James

provided me with an ice cream maker to review. All views, opinions, content, recipes and photographs are my own. Please see my Disclosure Policy.

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Super Light Scones

Hi there, I hope wherever you are the sun is shining on you today. Here in Kent it is beautifully sunny, with a light breeze. Perfect Summer weather. In fact it inspired me to bake Super Light Scones for breakfast this morning.

Super Light Scones with Strawberries, Strawberry Jan and Clotted Cream.
Super Light Scones with Strawberries, Strawberry Jam and Clotted Cream.

 

I don’t make a habit of making scones every morning – in fact, as a general rule I don’t like scones!! Well at least the heavy, dense prepackaged ones from the supermarket. I don’t know why, they’re just not my thing. But, it’s Summer and scones with clotted cream and jam are a MUST! Oh and the clotted cream has to be Rodda’s from Cornwall!

Super Light Scones, super easy to make and even easier to eat with a dollop of Rodda's clotted cream!
Super Light Scones, super easy to make and even easier to eat with a dollop of Rodda’s clotted cream!

 

This probably sounds crazy, but I trawled through at least 8 cookbooks this morning, as well as looking online, but I just couldn’t find a recipe I was happy with. So I came up with my own!! And it worked!! I watch enough Food Network UK to have picked up some tips along the way and the Green Goddess (my friend, but unbiased taste tester) gave them the thumbs up – although she would have preferred them a little sweeter. Just trying to keep it honest round here!!

Super Light Scones - the quintessential British cream tea.
Super Light Scones – the quintessential British cream tea.

 

I had these Super Light Scones for my breakfast. They are soooo light with soft flaky layers inside. I didn’t even use a knife to cut them open, they pulled beautifully apart. I now like scones – these ones!!

 

Super Light Scones - so light they just pull apart. Delicious!
Super Light Scones – so light they just pull apart. Delicious!

 

If you are not in the UK and wish to have the British cream tea experience, but can’t get hold of clotted cream, Mascapone would make a good substitute. Or book a holiday to the UK and stay in Dorset, Devon or Cornwall – cream tea’s are readily available, although, I admit, it’s probably a long way to come for a cup of English tea and a cream scone – or maybe not??

Super Light Scones - a very proper English Cream Tea - delish!
Super Light Scones – a very proper English Cream Tea – delish!

Recipe : Makes Approx 20 Super Light Scones

450g/1lb Plain White Flour

3tsp Baking Powder

1/4tsp Salt

50g/2oz Cold Unsalted Butter

25g/1oz Vegetable Shortening

2tbsp Caster Sugar

250mls/9fl oz Cold Whole Milk

3tbsp Milk – for brushing on top of scones

Method : Preheat oven to 220C/200C fan

In a large bowl sift together the flour, baking powder and salt.

Add the butter and shortening, use a pastry cutter, or your fingers to work the fat into the flour.
Add the butter and shortening, use a pastry cutter, or your fingers to work the fat into the flour.
Small pea sized lumps of fat should be present in the mixture.
Small pea sized lumps of fat should be present in the mixture.

 

Add the sugar and stir through to mix. Make a well in the middle of the mixture, pour in the milk and stir together using a butter knife (ordinary eating knife).

Stir until the mixture just comes together.
Stir until the mixture just comes together.
Tip the scone dough out onto a lightly floured surface.
Tip the scone dough out onto a lightly floured surface.
Bring the dough together with your hands. Gently pat the dough out to approx 2.5cm thickness. The less you handle the dough the lighter the scones will be.
Bring the dough together with your hands. Gently pat the dough out to approx 2.5cm thickness. The less you handle the dough the lighter the scones will be.

 

Using a straight sided, floured, 2 inch deep cutter, press straight down through the scone dough. Do not twist the cookie cutter as you press down as this will affect the rise on your scones. Cut out as many scones as possible then collect the pieces of dough together, pat out and cut out more scones until the dough is used up.

Place the cut out scones onto a non stick baking sheet, or line a baking tray with parchment paper.
Place the cut out scones onto a non stick baking sheet, or line a baking tray with parchment paper.

 

Lightly brush the top of each scone with milk. Try to avoid the milk dripping down the side of the scone - as this affects the rise of the scone.
Lightly brush the top of each scone with milk. Try to avoid the milk dripping down the side of the scone – as this affects the rise of the scone.

 

Place your scones into the oven and bake for 12-14 minutes. They are cooked when well risen and lightly golden in colour. Once cooked remove from the oven and transfer the scones to a baking rack to cool.

Delicious Super Light Scones - cooling!
Delicious Super Light Scones – cooling!

 

Once cooled, split in half and slather on your favourite jam. For added indulgence add a dollop of clotted cream and some sliced fruit. Enjoy with a refreshing cup of tea.

These are a great treat and perfect for Fathers Day – you could use a larger cutter, just add a couple of minutes onto the baking time.

Most Dads just want to know they are loved. Making or baking them a gift is such a personal way to say I LOVE YOU.

What jam and fruit combo do you like with your scones?

Sammie x

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