Chocolate Rolo Ice Cream. Silky, chocolate ice cream packed full of chocolate/caramel Rolos.
The idea for this recipe came from my friend and amazing fellow blogger Jane from Jane’s Patisserie. While creating the most wonderful recipes, she also has 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.
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.
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 – I use Doves Farm as it is certified gluten free
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
Making The Chocolate Ice Cream Base
- 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.
- 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.
- As soon as the base is chilled it is ready to be churned.
Churning The Ice Cream
- 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.
- 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.
- 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.
Serve in cones, bowls or these fun cups I found.
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:
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.
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