Chocolate Crispy Ice Cream [first Taste Diary]

Chocolate Crispy Ice Cream [first Taste Diary]

1. The chocolate is melted by the insulating water and put in a piping bag.

2. Squeeze an appropriate amount of chocolate into the silicone mold.

3. Shake the mold to spread the chocolate evenly on the walls of the mold, put it in the refrigerator for 10 minutes, until it sets.

4. Take out the ice cream in advance at room temperature to soften, and separate the vanilla ice cream.

5. Add matcha powder to one portion.

6. One portion is added to Oreo Crushed.

7. Take out the solidified chocolate shell, fill in the ice cream with the adjusted flavor, and put in the pre-cut fruit pieces.

8. Put it back in the refrigerator and freeze for about 3 hours until the ice cream is set.

9. Take out the frozen ice cream and fill the top with a chocolate seal.

10. Freeze for half an hour, then release the mold after it is completely solidified.

Tips:

/ice cream/
1. The ice cream should be taken out half an hour in advance to soften at room temperature to facilitate subsequent operations.
2. The flavor of the ice cream used can be according to personal preference.

/chocolate/
1. To make a crisp chocolate shell, it is recommended to fill with two layers of chocolate, which will not break easily when unmolded.
2. For novice partners to make crispy shells, you can use a brush to assist in brushing chocolate on the mold walls.
3. The taste of chocolate can also be seasoned with white chocolate and matcha powder.
4. The water temperature of the melted chocolate should not be too high, and the chocolate should not touch the water, otherwise it will cause the chocolate to separate from water and oil or get particles.