Magic chocolate dip ice cream cones

Ingredients

No Churn Ice Cream

• Whole milk: 50 ml / 2 fl oz (preferably Jersey milk if available)
• Golden syrup: 20 g / ½ oz
• Skimmed milk powder: 20 g / ½ oz
• Sea salt: pinch
• Double cream: 300 g / 10½ oz
• Condensed milk: 150 g / 5½ oz
• Evaporated milk: 50 g / 1¾ oz
• Vanilla pod (seeds only): 1

Magic Chocolate Dip

• Milk chocolate (42–55% cocoa solids) or dark chocolate (75–85% cocoa solids): 500 g / 1 lb 2 oz
• Sunflower oil: 125 ml / 4 fl oz

To Serve

• Ice cream cones: 8
• Chopped nuts: optional
• Sprinkles: optional

Method

No Churn Ice Cream

1. Prepare the Container: Place a large, lidded container in the freezer to chill.
2. Make the Milk Mixture: In a small saucepan over low heat, combine milk, golden syrup, milk powder, and a pinch of salt. Whisk until the milk powder dissolves. Pour the mixture into a jug and cool in the fridge.
3. Whip the Cream: In a stainless-steel bowl, combine double cream, condensed milk, evaporated milk, and vanilla seeds. Whisk with an electric mixer until soft peaks form.
4. Combine Mixtures: Check the milk mixture’s temperature; it should be 10–15°C (50–60°F). Pour it into the whipped cream mixture and whisk until soft peaks re-form, incorporating air for a light texture.
5. Freeze: Pour the mixture into the chilled container and freeze for at least 4 hours or overnight.

Magic Chocolate Dip

1. Melt the Chocolate: In a bowl over simmering water (without touching the water), melt dark chocolate. Stir in vegetable oil until smooth.

Assemble the Ice Cream Cones

1. Pipe the Ice Cream: Fill a piping bag with the ice cream. Pipe the ice cream into the chilled cones, swirling it to create a pointed top.
2. Freeze the Cones: Place the piped cones back in the freezer. Freeze overnight or until firm enough for dipping.

Dip the Ice Cream

1. Prepare for Dipping: Once frozen, place the magic chocolate dip in a deep bowl. Ensure the dip is at around 35°C (95°F) but no less than 30°C (85°F).
2. Dip the Ice Cream: Remove one cone from the freezer and dip the ice cream end into the chocolate dip. Shake off excess chocolate and coat with your choice of toppings.
3. Set or Serve: Place the dipped cone back in the freezer to set or serve immediately.