Easter definitely snuck up on me this year! Even though the Easter eggs have been in the shops since mere days after Christmas, they are quite easy to ignore until the very last minute. I haven’t even had a hot cross bun yet, let alone made any long weekend plans! If you are still looking for a last minute Easter dessert (like me!!) this Chocolate and Malt Speckled Ice Cream Bombe is a fun one!
I originally posted this recipe 11 years ago (omg!) and it has become a firm favourite. It’s made with my favourite No Churn Ice Cream, coloured to a pretty pale blue with finely chopped chocolate folded through, reminiscent of a speckled robin’s egg.
I flavoured this ice cream with malt powder, which is one of the best classic flavours ever. With a generous drizzling of a rich chocolate fudge sauce to finish, no one needs to know that your totally stunning Easter dessert was a total breeze to make (although slightly tricky to photograph!)
Now let’s talk about No Churn Ice Cream. You’d be surprised how simple it is! You don’t need an ice cream maker, you don’t need to make a custard, and you won’t have to deal with tempering eggs or having awkward extra egg whites left over. You can turn the base recipe into almost any flavour you like!
To make No Churn Ice Cream, you will need…
Sweetened Condensed Milk – This ingredient is widely available all over the world. It is simply milk where the water has been removed and sugar has been added. It’s usually found in a can, but you can make it from scratch if you’re keen! When making ice cream, excess water will make it icy, so this product is essential for a creamy, rich ice cream.
Cream – I use thickened cream in this recipe, which is about 35% fat and perfect for whipping. Heavy whipping cream is probably the best substitution if you’re in another country. Whipping the cream to soft peaks introduces air into the mixture. This lightens it up, which eliminates the need for churning.
Vanilla – I like to use vanilla bean paste to get those telltale visible vanilla seeds in my ice cream. However a high quality vanilla extract will also work perfectly. I always add vanilla no matter what other flavouring I’m using.
Flavour – You can add almost any flavouring you can think of! Depending on the flavour, you can mix it in with the condensed milk mixture, for example peanut butter or Biscoff. Alternately, you can infuse the cream with flavours like tea, spices, lavender or herbs like mint. Fold through any mix ins like nuts, chopped chocolate, crushed biscuits or fruit jam or compotes right before freezing. This version has malt powder, finely chopped dark chocolate and a little bit of blue food colouring. If you want some other delicious ideas, check out my roundup post!
If you want to make this Ice Cream Bombe as a showstopper dessert, freeze the ice cream in a large bowl or pudding mould lined with plastic wrap. When ready to serve, carefully invert it onto a plate and top it with that delicious chocolate fudge sauce. I also like to top it off with more speckled Easter eggs. I think kids and adults would both love this dessert!
If you’re feeling more casual, just freeze the ice cream in a tub or loaf tin and serve in scoops. Imagine how good this would be as the base of a malty milkshake… or on top of pancakes for breakfast on Easter morning! You could make smaller individual ice cream bombes in teacups or ramekins – so cute! I’m making myself hungry, it might be time to indulge in a hot cross bun finally!
Related Post: Choc Malt Marbled Bundt Cakes
Just a quick little not to say I hope you all have a safe and happy Easter! I hope you enjoy some good food and time with your family and friends over the long weekend! xx
Chocolate and Malt Speckled Ice Cream Bombe
If you are still looking for a last minute Easter dessert, this Chocolate and Malt Speckled Ice Cream Bombe is a fun one! Serve this delicious no churn ice cream with my delicious Chocolate Sauce and lots of Mini Eggs!
Ingredients
- 1 can (395ml) sweetened condensed milk
- 1/2 cup malted milk powder
- 1 teaspoon vanilla extract
- A few drops blue food colouring
- 2 cups thickened cream
- 100 g dark chocolate, finely chopped
- Speckled Chocolate Easter eggs, to serve
Chocolate Sauce
- 185 ml thickened cream
- 200 g good quality dark chocolate, chopped
- 55 g brown sugar
- 1 teaspoon vanilla extract
Instructions
- To make the ice cream, whisk together the condensed milk, malt powder, vanilla and blue food colouring in a bowl. In a separate bowl or stand mixer, beat the cream to soft peaks. Fold cream into condensed milk mixture gently until incorporated. Fold through the chopped chocolate.
- Line a bowl (metal is best) with plastic wrap, leaving some overhang at the top. Pour ice cream mixture into the bowl and freeze overnight.
- To make the chocolate sauce, place ingredients into a heatproof bowl set over a saucepan of simmering water. Stir with a metal or wooden spoon until chocolate is almost melted. Remove the bowl from the heat and continue to stir until chocolate melts. Serve warm or transfer to a clean airtight jar or container. Store in the fridge for 3-4 weeks. Serve room temperature or warm.
- To serve ice cream bombe, run a little warm water around the outside of the bowl to dislodge ice cream and invert onto serving plate. Remove plastic wrap from the top and serve immediately with a generous drizzling of chocolate sauce and speckled chocolate eggs.
Recipe Notes
The Chocolate Sauce recipe will make more than you need, but it will store in the fridge for up to 4 weeks.