Vanilla Chocolate Ice Cream

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   First, you put the 2 plastic cans ready. Then fill the cream into a mixing bowl, whip it with the whisk of the hand mixer until stiff and put it in the fridge. Now mix the quark, crème fraiche, 50 g sugar and 1 packet of vanillin sugar with an egg whisk.

2. 2

   Pour half of the curd mixture into an extra bowl.

3. 3

   Stir 1 tablespoon of sugar and 2 sachets of vanillin sugar into one half of the quark mixture. Then fold in half of the cream with a whisk or a dough scraper. Pour the vanilla ice cream mixture into one of the plastic tins and smooth it down.

4. 4

   Close with the lid. Freeze the ice cream mass for at least 5 hours or even better overnight.

5. 5

   Now you chop the chocolate coating and melt it while stirring in a hot water bath. Pour the liquid chocolate onto the remaining quark mixture and mix everything with the whisks of the hand mixer. Then fold in the remaining cream with a whisk or a dough scraper.

6. 6

   The chocolate ice cream mixture goes in the second can in the freezer.

7. 7

   Let the chocolate and vanilla ice cream thaw in the refrigerator for about 45 minutes. Then remove it from the rim of the tin with a knife, turn it onto a chopping board and cut both types into cubes. Finally, arrange the ice cream in small bowls and decorate it with chocolate lentils and waffles.

8. 8

   Tip: If there is any ice left, just freeze it again. It will keep for about 1 month.

Nutrition Facts

KCAL
340 kcal

CARBS
18 g

FATS
26 g

PROTEINS
7 g