Chocolate and Ice Cream: A Match Made in Dessert Heaven

Some things are simply meant to be—like chocolate and ice cream. On their own, they're delicious, but together? They're absolutely mind-blowing. So, get ready to indulge your sweet tooth as we dive into a world of chocolate and ice cream desserts that will have you licking your spoon clean.

1. The Decadent Chocolate Ice Cream Sandwich

If the discussion is about chocolate and ice cream desserts, an ice cream sandwich is the clear choice. You can compliment it with Oreo Milkshake if you like.

Ingredients:

For the chocolate cookies:

• 150 gm all-purpose flour
• 30 gm cocoa powder
• 100 gm unsalted butter (room temperature)
• 100 gm brown sugar
• 50 gm granulated sugar
• 1 egg
• 5 ml vanilla extract
• 5 gm baking powder
• Pinch of salt

For the filling:

• 500 ml of vanilla ice cream (or your choice of flavor)

Procedure:

1. In a bowl, whisk together the flour, cocoa powder, baking powder, and salt. In a separate bowl, use a mixer to blend the butter, brown sugar, and granulated sugar until it’s light and fluffy.
2. Slowly add the dry ingredients into the butter mixture, one spoonful at a time, until you’ve got a dough to turn into cookies.
3. Scoop out dough balls (about 1 tablespoon each) and press them into thick discs. Place them on a baking sheet lined with parchment paper.
4. Pop them into a preheated oven at 180°C for 10-12 minutes. The cookies should still be slightly soft in the center when you take them out because nobody likes a rock-hard cookie.
5. Once baked, let the cookies cool completely, then toss them in the freezer for 30 minutes. It is not advisable to put ice cream between warm cookies.
6. Take your ice cream out of the freezer for a few minutes to soften. Scoop a generous amount onto one cookie and gently sandwich it with another.
7. Stick them in the freezer for at least an hour to firm up. Then, devour.

2. Chocolate Ice Cream Lava Cake (aka Chocolate Heaven)

Let us not settle for the classic old Choco Lava Cake, when we can twist it up with some ice cream.

Ingredients:

For the lava cake:

• 100 gm Cadbury Bournville dark chocolate
• 100 gm unsalted butter
• 50 gm all-purpose flour
• 100 gm powdered sugar
• 2 eggs
• 2 egg yolks
• 5 ml vanilla extract

For serving:

• 2 scoops of vanilla ice cream (or go bold with salted caramel or raspberry ripple)

Procedure:

1. In a heatproof bowl, melt the dark chocolate and butter together over a double boiler, stirring occasionally until smooth. Alternatively, you can zap them in the microwave in 30-second intervals.
2. Once the chocolate-butter mixture has cooled slightly, whisk in the eggs and egg yolks, followed by the powdered sugar, flour, and vanilla extract.
3. Grease two ramekins with butter and lightly dust with flour. Pour the batter into the ramekins, filling them about 3/4 full.
4. Preheat your oven to 200°C and bake for 12-14 minutes. The edges should be firm, but the center should still jiggle when you give the ramekin a shake.
5. Serve immediately by flipping the ramekin onto a plate and scoop some cold, creamy ice cream right on top of the warm cake. The cold-hot contrast is a match made in dessert heaven. And that gooey center? Just let it ooze.

3. Chocolate-Dipped Ice Cream Bars

We all have heard about and thoroughly enjoyed Chocolate Covered Strawberries, but let’s learn to make chocolate dipped Ice cream bars.

Ingredients:

• 500 ml of your favorite ice cream (chocolate, vanilla, or go wild with cookie dough)
• 200 gm Cadbury dark or milk chocolate
• 30 gm coconut oil (for that glossy finish)

Procedure:

1. Line a baking sheet with parchment paper. Using an ice cream scoop or a rectangular mold, form ice cream blocks and insert popsicle sticks into each. Freeze until firm (at least 2 hours).
2. Melt the chocolate with coconut oil over a double boiler or in the microwave, stirring until smooth. The coconut oil gives it that beautiful, shiny finish.
3. Once the ice cream blocks are rock-solid, dip them into the melted chocolate and let the excess drip off. If you’re feeling fancy, sprinkle with chopped nuts, crushed cookies, or sprinkles while the chocolate is still wet.
4. Pop them back into the freezer for another 30 minutes to let the chocolate set. Then, prepare yourself for the ultimate snap-and-cream experience.