Easter definitely snuck up on me this year! Even though the Easter eggs have been in the shops since just 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!
This year, I couldn’t get my mind off all things robins egg blue and speckled after finding some beautiful truffle-filled eggs. I couldn’t take my eyes off this gorgeous cake from The Cake Blog, but of course, I wanted to put my own spin on it, and so the Speckled Ice Cream Bombe was born!
I considered a few different flavour combinations including the delicious fresh mint that has since become a firm favourite, but I decided on a Malt no churn ice cream with a few drops of colouring for that gorgeous teal hue, and finely chopped chocolate ‘speckles’. The flavour combination is a classic for a reason, it just works so well. Chocolate and malt is a match made in heaven.
I know I’ve said it before, but this is seriously the easiest ice cream in the world to make, with no fancy ice cream maker required, no custard to make, and no extra egg whites to deal with. 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!)
I think kids and adults would both love this dessert, and imagine how good it would be as the base of a malty milkshake or scooped 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!
Just a quick little not to say I hope you all have a safe and happy Easter, and enjoy some good food and time with your family and friends over the long weekend! xx
- 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
- 100g dark chocolate, finely chopped
- Speckled chocolate Easter eggs, to serve
Chocolate Sauce (adapted from Taste)
Note: This recipe will make more than you need, but it will store in the fridge for up to 4 weeks.
- 185ml thickened cream
- 200g good quality dark chocolate, chopped
- 55g brown sugar
- 1 teaspoon vanilla extract
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.