Berry and chocoletta ripple ice cream loaf

Berry and chocoletta ripple ice cream loaf

5.0 3 rating

Prep. 40 min

Total 9 h

8 portions

Ingredients

Berry liqueur coulis

sugar
80 g
fresh raspberries or frozen raspberries (see Tips)
200 g
liqueur berry flavoured
45 g

Ice cream layer

dark chocolate (70% cocoa) broken into pieces
120 g
egg whites
3
icing sugar
100 g
pouring (whipping) cream (see Tips)
600 g
natural vanilla extract
2 tsp

Chantilly cream

pouring (whipping) cream (see Tips)
200 g
icing sugar
30 g
natural vanilla extract
1 tsp
dark chocolate (70% cocoa) curls, to decorate

Difficulty

medium

Nutrition per 1 portion

Sodium 58.7 mg

Protein 4.7 g

Calories 2419.2 kJ / 578.2 kcal

Fat 43.6 g

Fibre 3.3 g

Saturated Fat 26.7 g

Carbohydrates 41.8 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30 day free trial and discover the world of Cookidoo®.

Sign up for free More information

Also featured in

Thermomix® Everyday 68 Recipes
Australia and New Zealand

You might also like...

Spice cake with caramel pecan glaze

45 min

Triple chocolate muffins

20 min

Lamb tikka with spicy eggplant

35 min

Edna's lemon curd teacake

40 min

Dairy-free coconut ice cream

No ratings

Passionfruit cheesecake (Diabetes)

2 h

Baklava cheesecake

25 h 45 min

Ginger fluff

50 min

Best ever carrot cake

1 h 35 min

Melting moments with lemon cream

45 min

Portuguese bread

3 h 30 min

Tear and share cinnamon scrolls with honey butter

50 min