Description
A stunning dessert of crisp chocolate shell and creamy frozen core, perfect for elegant presentations.
Ingredients
Scale
- 300 g high-quality milk chocolate (or dark chocolate, 60% cacao)
- 2 tablespoons unrefined coconut oil or neutral vegetable oil
- 1 liter premium vanilla bean ice cream (or coffee, salted caramel, or hazelnut ice cream)
- 1 cup rich chocolate sponge cake or fudgy brownie crumbs
- ¼ cup crushed toasted nuts (hazelnuts, blanched almonds, or skinless peanuts)
- 2 tablespoons dark chocolate curls, shards, or mini chips
- Roasted coffee beans or raw cocoa nibs
Instructions
- Line the interior of your loaf pan completely with plastic cling wrap or parchment paper.
- Chop the chocolate and place it with the coconut oil in a heatproof bowl over simmering water.
- Stir until smooth and then cool slightly.
- Pour half of the chocolate mixture into the loaf pan, coat the sides and bottom, and freeze for 5-10 minutes.
- Add the remaining melted chocolate, reinforce the edges, and freeze for another 10 minutes.
- Set the ice cream on the counter to soften for 5-10 minutes.
- Press the cake or brownie crumbs into the bottom of the chocolate shell.
- Spoon the tempered ice cream into the shell, packing it firmly.
- Seal the top with leftover chocolate if desired.
- Fold the plastic wrap over the top and freeze for at least 4-6 hours.
- Turn the loaf pan upside down over a platter to unmold.
- Drizzle warm melted chocolate on top and scatter with garnishes before slicing.
Notes
For cleaner cuts, use a hot knife and ensure to include coconut oil in the chocolate coating to prevent fractures.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30g
- Sodium: 50mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 40mg
Keywords: ice cream, chocolate log, dessert, fusion, no-bake dessert