Double Chocolate Hazelnut and Aero Mint Ice Cream with Shortbread (No-Churn)

Ice cream is too easy to make at home to be constantly buying store-bought pints! And no, you don't need an ice cream machine. You can get creative and add in all your favourite sweet treats to the creamy heat reliever. You also have a better sense of what you are adding to the mix from a nutritional perspective.

Aero chocolate is unique because it's aerated, i.e. has an air bubble texture, making it one of those candy bars that truly melts in your mouth. Made in the UK and sold across southern Africa, it's one of the chocolate bars I grew up on. 

If you are looking for another no-churn ice cream recipe, try this peach crumble with bourbon ice cream. This one takes a different turn but still celebrates the summer heat with chocolate, hazelnut, refreshing peppermint, and another melt-in-your-mouth sweet treat - shortbread! The textures and flavours swim in cream and condensed milk waves effortlessly, making this recipe a win-win perfect for the whole family!

Yield: 8-10 (1/4 cup per serving)

Author: Dontmissmyplate

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Double Chocolate Hazelnut and Aero Mint Ice Cream with Shortbread (No-Churn)

I'm not a huge fan of mint, but I know many people including some of my close family members, absolutely love the combination with chocolate. If done right, I can appreciate it! As long as the mint flavour is not aggressively strong. This is why I mixed both chocolate, hazelnut, and peppermint in this case, but it's up to you to decide the ratios!

Prep time: 20 Mininactive time: 8 HourTotal time: 8 H & 20 M

Ingredients

• 2 cups heavy cream
• 1 (14-ounce can) condensed milk
• 1 teaspoon vanilla extract or paste
• 4 Aero chocolate bars (I used 2 peppermint and 2 chocolate)
• 3 shortbread cookies
• 3 teaspoons chocolate hazelnut spread

Instructions

1. Whip the cream to form soft peaks for about 3 minutes (don’t overbeat to avoid separation occurring).
2. Fold in the condensed milk and vanilla extract. Whip again for about a minute to form a stiff but smooth consistency.
3. Crush the chocolates and shortbread (set some chocolate aside to sprinkle on top), then fold into the ice cream base.
4. Transfer to loaf pan, then use a small spatula to even the surface. Place dollops of the chocolate hazelnut spread on top, then make a swirl motion utilizing a knife or small spatula to mix it in.
5. Place a layer of cling film directly on top of the ice cream, then use another to seal tightly - the plastic will help prevent too much ice crystalizing on top.
6. Freeze overnight. When ready to serve, leave out the fridge for 5 minutes, then enjoy!

Nutrition Facts

Calories

332

Fat (grams)

17.9

Carbs (grams)

36.7

Protein (grams)

5.1

I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.

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Tigernut Chocolate Cake with Goat Milk Cream Cheese Frosting

I love chocolate cake. I think it's safe to say that most people do. It is, after all, an all-time classic for dessert lovers. This cake, however, uses two ingredients that are considered unconventional, making for a gritty, earthy tasting cake, but still delicious. The cake is moist, not too sweet, and the frosting just melts in your mouth!

If you need to balance the texture a bit you can serve the cake with ice cream or a berry coulis!

This is a flourless cake, and the substitute I used was tigernut flour. The ancient grain dates back to the Egyptians and is considered a superfood by some. Alternatively, you could use almond, cassava, or any other gluten-free flour. Tigernut is a starchy root with a nutty taste, and they are great for your gut due to their prebiotic fibre content.

Many ancient grains that are better alternatives health-wise compared to the processed grains we eat today. The good news is a lot of them are making a comeback!

I also used goat milk in both the batter and the cream cheese frosting. Goat milk has a very unique, tangy flavour compared to cow's or plant-based milk, giving the frosting a subtle, earthy taste as well.

I also used Greek yoghurt cream cheese, which ensured the frosting didn’t have the metallic taste the sugar often gives the icing!

Ingredients

Cake:

1/3 cup white sugar

6 tablespoons cocoa powder

2 teaspoons vanilla

1 teaspoon espresso powder

1/3 cup goat milk

1/2 teaspoon salt

1 1/2 cups tigernut flour

1/2 teaspoon almond extract

2 1/4 teaspoons baking powder

3 eggs

Frosting:

1 packet (8 ounce) Greek yoghurt cream cheese (room temperature)

1/4 cup melted chocolate

2 1/2 tablespoons goat milk

1/4 cup butter (room temperature)

Pinch of salt

1/2 teaspoon espresso powder

1/2 teaspoon lemon juice

1 1/2 cups icing sugar

1 1/2 teaspoons vanilla

1/2 cup cocoa powder

Instructions

For the cake, in a large bowl mix the dry ingredients and make sure there are no lumps.

Make a well then pour in the beaten wet ingredients. Fold the egg mixture into the batter and mix until smooth and well incorporated with no lumps.

Prepare a baking tin (I used an 8-inch cake tin) and pour in the batter.
Bake at 350F for 15-20 minutes or until the cake firms and a toothpick comes out clean in the middle. Set aside to cool.

Make the frosting. With an electric mixer, blend all the ingredients. Add more icing sugar or milk according to your desired frosting consistency.

Chill the frosting in the fridge until you are ready to frost the cooled cake!