Three Chocolates Ice Cream
Combines three layers of chocolate flavor and a rich creamy base with a more controlled carbohydrate load. Delivers a richer experience than regular ice cream and provides a pronounced dessert profile without excessive sweetness.
First, prepare the condensed milk according to the linked recipe and measure out the finished condensed milk (250 g). Mix milk (500 g), 20% cream (200 g), dry milk (50 g), finished condensed milk (250 g), and ice cream stabilizer (6 g). Heat the mixture to 85 °C and blend until smooth.
Divide the hot base into three equal parts. In the first, mix in sugar-free white chocolate (35 g), in the second, sugar-free milk chocolate (40 g), and in the third, 85% chocolate (45 g). Blend each part separately, then quickly cool all three bases to 30-35 °C and let them rest in the refrigerator for 4-6 hours.
Pour the chocolate bases into molds in layers: first dark, then milk, and finally light. Freeze for 6-8 hours at -18 °C.
To make the layers more distinct, slightly freeze each previous layer for 15-20 minutes before adding the next one.
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