Ingredients
For the chocolate sheets:
- 200 g semi-sweet chocolate
- 1 tbsp coconut oil
For the no-churn vanilla ice cream:
- 2 cup 35% whipping cream
- 1 tin condensed milk (300 ml)
- 1 tbsp vanilla extract
- Pinch of salt
For the whipped cream:
- 1 cup 35% whipping cream
- 2 tbsp powdered sugar
For garnish:
- Cocoa powder
Directions
- To prepare the chocolate sheets, trace the bottom of a 9x5 loaf tin on 5 pieces of parchment paper.
- Add the chocolate and coconut oil to a medium heat-proof bowl. Place the bowl over a small saucepan with 1 inch of simmering water and stir until the chocolate is smooth and silky. Remove the bowl from the pot. And set aside.
- Using a spoon or a silicone pastry brush, add some chocolate to the centre of the outlined parchment paper, and spread so that it is within the outline. Repeat with the remaining parchment paper. Place on a baking sheet and refrigerate for 30 minutes, or until set.
- To prepare the ice cream, whip the cream until stiff peaks form. Then gently fold in the condensed milk, vanilla extract, and salt.
- Line a loaf tin with parchment paper so that some of the paper hangs over the side.
- Remove the chocolate sheets from the fridge. Peel one sheet away from the parchment paper and lay it on the bottom of the loaf tin.
- Using a large ice cream scoop, scoop in some of the ice cream mixture and spread it evenly across the pan so that it is about 1.5-2 cm thick.
- Repeat the layers with the remaining chocolate sheets and ice cream mixture. Freeze for a minimum of 8 hours.
- To make the whipped cream, add the cream and powdered sugar to a bowl and whisk until stiff peaks form. Load the cream into a piping bag outfitted with a fancy tip (open star) and hold in the fridge.
- Lift the parchment paper to release the cake from the loaf tin. Then flip it over onto a serving dish so that the chocolate side faces up.
- Pipe a border of cream around the perimeter of the top of the cake, outlining the chocolate.
- Dust lightly with cocoa powder.
- Cut into slices to serve.