Chocolate brittle ice-cream

April 18, 2016 by Margaux 14 Comments

Whoop whoop! I am super excited about today’s post because I get to talk about one of my favourite things: chocolate ice-cream! Some of you may have seen my review of One Green Planet’s Food Monster app here but I’ve shifted it over to this post so that each one gets its own bit of shiny 😀A fortnight or so ago I met my very first real-life vegan, which is kind of a big deal for someone who is always the odd duck out at restaurants and the like. I ended up sharing a bit about Marfigs’ Munchies, since it was my way of keeping busy when I first got married and became vegan and needed some way to structure my glee, so I was pretty chuffed when she asked me to bake a birthday cake base for her husband! She made the most insane fondant topping of those doge business, so all in all there was much glee, and Man-thing and I ate quite liberally from leftover test-cake and frosting for the days to follow. Whilst I was busy I was also inspired to delve deeper into chocolate territory, so this happened.Before I describe how yum this is, can I just point out that soft, silky corner? That’s always what grabbed me about ice-cream is getting in on those corners and working my way round and then to the middle (I mean… not always in one sitting :p). That’s my sign of excellence for any ice-cream, so I was making such a scene when I took it out the freezer and the soft corners were there after a minute or two.
I know there are a lot of purists out there who are going to read the ingredient list and then cuss me out for not having traditional peanut brittle or something, but I was really craving a dash of saltiness along with crunch, so it’s too bad, because it tastes fabulous. I’m preparing for a lesson tomorrow I’m presenting and I’m all about poetic licence at the moment! 😀

CHOCOLATE BRITTLE ICE-CREAM

Ingredients (serves 2 – 4):

• 1 can’s worth of low sodium brine from a can of beans (I used kidney bean brine, it really doesn’t matter)
• 3/4 cup castor sugar
• 1 tsp tartar powder
• 1/4 tsp apple cider vinegar
• 1 TBSP barley malt powder (optional)
• 1 tsp vanilla extract
• 1 tsp ginger spice
• 1 tsp nutmeg
• pinch salt
• 1/2 tsp cardamom
• 1/4 cup cocoa powder
• 125ml peach purée

Brittle: 

• 2 TBSP cocoa powder
• 1/3 cup dates, soaked then drained (keep the date water if your food processor isn’t very strong)
• 1/3 cup corn bites or pretzels, crushed
• Almond or macadamia nut butter to drizzle

How-to:

1. Blend your brittle ingredients until mixed (not smooth), then transfer to container and freeze. If necessary add some date-soaking water to make it easier to blend.
2. In a large metal bowl with an electric hand mixer or a standing mixer with balloon whisk, whisk the brine for approximately 5 – 6 minutes until it forms a thickish white foam, almost triple the original size. It may still gloop slightly off the beaters, that’s fine.
3. Add the cream of tartar, apple cider vinegar and optional barley powder and beat until it starts to form nice peaks.
4. Add the castor sugar 1/4 cup at a time and beat on high until it is thick and forms stiff peaks. Because you’re not making meringues don’t worry about making it so stiff it doesn’t move off your beaters.
5. Make sure that if you’re beating by hand you move the bowl around so that everything is incorporated.
6. Add in the vanilla and beat back into stiff peaks.
7. In a food processor blend your cocoa, purée and spices until smooth.
8. Add your meringue mix to the processor and blend til smooth.
9. Transfer to a large enough freezer-friendly container.
10. Chop or dice the brittle mixture and fold into the ice-cream.
11. Drizzle your nut butter on top if desired.
12. Freeze until solid (I left it overnight by accident so I can’t be exact!), then let it defrost for a minute or two and then serve.

Oh my goodness, it really is so super creamy and sweet and tasty! I caterwauled to Man-thing to come hold the spoon for photos (and incidentally woke him from a nap), and he stumbled in and took a bite, then made his face of contentment and gobbled some more before shuffling off wordlessly. Unintelligible sounds are usually a sign of success, and I must admit I didn’t shy away from having my very own solid portion of chocolate delight.
The “brittle” mixture really adds a lovely texture to the silkiness of the ice-cream. The only ice-cream I can buy at the shops is these icy fruit flavoured pops, so getting real creamy stuff is just a treat beyond measure. Because it’s so decadent you don’t necessary need anything to go “with” it, but it can happily join a cinnamon chickpea pancake or be scooped atop a shot of espresso (seriously, I tried it, worth it!).Does anyone else get panicky about hand models when it comes to food? I gave Man-thing a bit of a speech about holding his spoon like a human being, much to his amusement, but anyway, when I looked at the photos after all I could see was chocolate, so I had a nerd moment for nothing. This is a great treat to keep in the freezer for spontaneous moments or to treat guests with a little nibble on a hot day. We’re marching into some caricature of autumn at the moment, but I love my freezer treats all year round, so no barriers on deliciousness for us!
Happy Monday! xx