Prem's Chocolate Snicker Ice-cream

Sorting through some old recipes recently I came upon this hidden treasure from my friend Prem. I’d never even got round to trying it out. I put that right as soon as I could lay my hands on the ingredients and WHOA! This ice-cream is bloody amazing! Choccy, nutty, caramelly…….sigh. Heaven just froze over.

350 ml double cream whipped up
3 eggs separated
75g sugar free chocolate*
2 tsp erythritol (milled). I used erythritol brown sugar replacement.
1 tsp vanilla essence
60g nut butter
10 drops of hazelnut essence (optional)

Whisk up egg whites in a bowl until they’re stiff.
Break the chocolate into pieces and put in a heatproof bowl. Melt it over a pan of simmering water on a low heat.
Mix cream, eggs and sweetener and vanilla essence in a bowl.
Slowly add this blended cream mixture to the nut butter until its all mixed smoothly.
Add the melted chocolate and stir in.
Fold in the egg whites.
Freeze for an hour.
Take out the freezer and whisk up again.
Re-freeze.

*Most of the supermarkets these days stock a very low sugar plain chocolate bar. Or alternatively buy 100% cocoa solid plain chocolate and add a little more sweetener. No added dark chocolate

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Ice-cream and chilled desserts

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