Iced Cocolatte Recipes

Steps:

• In a saucepan, combine sugar, cocoa powder, milk, butter and vanilla. Bring to a rolling boil, stirring constantly, and cook for 1 minute. Remove from heat. Using an electric mixer, beat icing for 3 minutes, or until mixture cools and thickens to spreading consistency. Spread onto completely cooled cake.

Steps:

• In a saucepan over medium heat, bring 2 cups water, the sugar and cocoa powder to a boil, stirring constantly.
• Reduce heat, simmer one minute until sugar is dissolved and cocoa evenly blended.
• Stir in chocolate until melted.
• Remove from heat, transfer to a bowl, and cool to room temperature.
• Stir in orange juice and zest.
• Cover and refrigerate until completely cold (I usually go overnight- the texture is transcendent when it is completely cooled like this).
• Stir chocolate mixture, and transfer to your ice cream maker, freezing according to manufacturerer's instructions.

Steps:

• Mix the cocoa powder to a smooth paste with some of the milk.
• Place the rest of the milk on the stove in a pan.
• Bring almost to a boil.
• Add the cocoa paste and the sugar.
• Stir till boiling point is reached.
• Remove from heat.
• Fill glasses up to 1/3rd with chipped ice.
• Strain the cocoa onto this.
• Add a heaped tsp. of whipped cream and serve immediately.

Steps:

• Melt the chocolate in a heatproof bowl set over a pan of just-simmering water, ensuring the bowl doesn't touch the water, or do this in the microwave in 20-second bursts until smooth and glossy. Leave to cool slightly. Pour the cream, condensed milk and vanilla into a second bowl and beat for 3 mins using an electric whisk until slightly thickened and the beaters leave a trail in the mixture when lifted across the bowl. Be careful not to overwhip, as you don't want the mixture to be too stiff - as soon as the beaters leave a trail, it's ready.
• Gently fold the melted chocolate and cocoa powder into the cream mixture until thoroughly combined, ensuring the spatula is reaching the bottom of the bowl so all the chocolate gets mixed in. Fold in most of the chocolate chips, reserving a small handful. Scrape the mixture into a 1-litre freezerproof container, then scatter over the reserved chocolate chips. Cover and freeze for at least 6 hrs until firm but scoopable. Will keep frozen for up to a month. To serve, scoop the ice cream into chilled bowls or ice cream cones and sprinkle with a pinch of sea salt, if you like.