Friday, 22 May 2020

Chocolate Crackle And Caramel Ice-Cream Loaf

I tend to be lactose intolerant, so I don't eat a lot of dairy.  And some readers may remember my horror story of eating vanilla ice cream as a child, and vomiting into my favourite pair of boots!  Sorry, too graphic?! :-)  But I do occasionally indulge in some Italian gelato, or a really good supermarket ice cream.  

My shelves hold half a dozen of Belinda Jeffery's cookbooks, and this is an easy to make and delicious treat from Utterly Delicious Simple Food.  I added an embellishment, I must confess, by including the smashed-up honeycomb bars:-)  What's that old saying?  Nothing exceeds like excess ...



soooo delicious


Start this recipe in the morning, or even the day before eating it!


ingredients:

80g. butter

75g. dark chocolate

100g. rice bubbles/rice krispies

1 L (2 pints) of fabulous caramel or coffee ice cream

2 Crunchie or Violet Crumble bars (x 50g. each) = 100g.


Method:


Line a baking tray (Belinda says 34cm x 23cm x 2cm) with baking paper

Place the butter and chocolate (I used Lindt 70%) in a medium saucepan over a low heat, stirring now and then while it melts into a glossy puddle

Take the pan off the heat, and gently stir in the rice bubbles

Spoon the mixture onto the lined baking tray, and spread it out as evenly as you can - don't worry too much about this, as you will be breaking it up later anyway

Whack the tray in the freezer for a couple of hours

Lightly oil a loaf tin (mine is 23 x 13 x 6.5cm), and line it with cling-wrap or baking paper, and put it in the freezer to chill - make sure you leave a big overhang of paper or wrap so you can easily pull the loaf out of the tin later

Zap the chocolate bars in a small food processor, or chop finely

After the two hours is up, break up the chocolate crackle into pieces, and line the base of the loaf tin, like a pretty mosaic

Scoop out half the ice cream, and spread it evenly over the chocolate crackle with a palette knife or spatula

Back it goes into the freezer for ten minutes

Place another pretty mosaic layer of chocolate crackle on top, and half the crushed chocolate bars

Spread the other half of the ice cream over, then the rest of the chocolate crackle and the chocolate bar rubble

Cover the top with the overhang of cling wrap/paper, press down firmly and place in the freezer for eight hours or overnight

Two hours before eating this delectable dish, take out the loaf to soften for a few minutes; put a serving platter into the freezer to chill for a bit, then turn out the loaf onto the platter, making sure you have removed the overlap of clingfilm first 

Carefully peel away the remaining film/paper, and pop the whole thing back into the freezer for two hours

I sliced up the entire loaf before serving, so that the next time we ate it, I didn't have to worry about finding a large knife and impatiently waiting to hack it into slices

Store in a freezer-proof container for the couple of days it lasts in your house!


Notes:


Belinda suggests using unsalted butter, but I like a bit of salt in my sweets so I used salted

Use whatever ice cream flavour you fancy; I used Murray River salted caramel with hazelnuts

The ice cream I used was quite soft, but you may need to take the tub out of the freezer for ten minutes before making this

And try your fave chocolate bar; anything that goes well with caramel and chocolate

The loaf tin is 9 x 5 x 2.5 inches for you non-metric users; you'll have to work out the baking tray yourself :-)



melt the butter and dark chocolate till smooth  


loaf tin lined; chocolate crackle made


zap the honeycomb bars till you have a chunky rubble


layer the choc crackle on the base


smooth over the ice cream


second layer of chocolate crackle and ice cream


all wrapped up and ready for the freezer


ready to slice and eat after two hours


gimme gimme gimme ...

I gave a large slice of this to our ninety-year old neighbour, who said she loved it.  I was feeling a bit down this week due to an illness in the family, so I ended up eating rather a lot of this loaf.  It only lasted a few days in the freezer!



artwork © Sherry's Pickings


30 comments:

  1. Sherry
    I am raking these words of wisdom from your post today " Nothing exceeds than excess". I love home-made ice creams and this caramel loaf of yours look inviting. Thanks for taking time to insert step by step visuals, they are helpful.

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    1. thanks Hasin. Lovely to see you here on my blog.
      cheers
      S

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  2. That sounds WAY too good! YUM!

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    1. thanks muchly Jeanie. it is super delish, i have to say:-)

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  3. This looks like a very tantalising and yummy dessert. Definitely not lactose intolerant or any kind of food intolerances in this house so I feel for you. I'll save this one for a special occasion. Thanks for the dessert inspiration Sherry. Chilly day coming up tomorrow by all accounts. Take care,Pauline.

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    Replies
    1. hi pauline
      yep it's chilly here in brisbane today. i have my winter pants and a scarf and cardi on in the house!

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  4. This looks heavenly! Bet it's addictive too :-)

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    1. very addictive angie. we ate it all in a few days!

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  5. Did you know the quote from Mae West -- "Too much of a good thing can be wonderful!"

    be well... mae at maefood.blogspot.com

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    1. yes indeed i do know that quote Mae. very clever of her:-)

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  6. Wow, this looks amazing, Sherry! I do love a bit of salty and sweet together. And I also like "mix-ins" in my ice cream, too - something to add a bit of texture. This sounds like my kinda dessert! Sorry to hear about the sickness in your family. Hopefully it all works out soon.

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    1. hi david
      yes this is a lovely dessert. the only thing is you have to plan ahead as it is best made the day before. thanks re family illness. i'm sure things will work out as they are meant to. cheers
      sherry

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  7. Oh my goodness this looks delicious!

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  8. Love this concoction! Can't wait to try this on a hot summer's day! Pinning!

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  9. Great dessert, I certainly hope you are feeling better now.

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  10. This looks sooo good! I would have to eat the whole thing in my house. My husband doesn't eat ice cream! Strange I know.

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  11. Oh yum! Ice cream and chocolate crackle, this is like all my dessert dreams come true!

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  12. I love a bit of crunch in my food and this would add it quite nicely indeed! :D You poor thing, that is such a traumatising memory!

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  13. I have to be gluten free and can take a Lactaid pill for my dairy intolerance when I need it. So this dessert is perfect! Yum! Dark chocolate and some kind of delicious ice cream, and candy too? Yes, please.

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    1. hi there ctgal. not sure who you are? your profile is blank, sadly. anyway thanks for dropping by, and yes this is a tasty dessert.
      cheers
      S

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  14. Yeah, I'm one for excess when it comes to recipes. And this one looks excessively good! Perfection. :-)

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