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Chocolate Mousse Ice-cream

Thermomix Cost Saving: Chocolate Ice-cream

How do you save money with your Thermomix? There are so many ways that owning a Thermomix can help you save you a little or a lot off your weekly grocery bill that I thought I’d share some of my Top Tips!  In this series of blog posts, I will share Thermomix Cost Saving tips, let’s talk about ice-cream, chocolate ice-cream in the Thermomix to be exact…

Summer is here and for anyone who has visited an ice-cream van in the past few weeks, will realise that you don’t get much change from £20 for a family of 4. We went to Ikea last week and my daughter wanted an ice-cream from the van in the car park. She requested a lime screwball and I was hit with a bill of £4.50! I wouldn’t mind if it was worth it but when she was eating it, she said she could taste the sugar – highly sugared ice-cream and the lime syrup was sickly. What a waste of money.

We have been doing cost savings with my team and I was glad to see that Ellie Mantle had actually made and costed out the savings making homemade ice-cream.

How do you make chocolate ice cream in the Thermomix?

Whipped Cream
  • 300 g double cream
  • 50 g icing sugar
Chocolate Custard
  • 350 g dark chocolate, small pieces or callets
  • 300 g double cream
  • 100 g caster sugar
  • 6 egg yolks, from medium eggs
Egg Whites and Serving
  • 6 egg whites, from medium eggs
  • 1 pinch cream of tartar
  • 2 Tbsp caster sugar


Whipped Cream
  1. Place the freezer-proof container for storing the ice cream in freezer.
  2. Insert butterfly whisk. Place cream and icing sugar in mixing bowl then, without measuring cup, whip without setting a time/speed 3 until softly whipped, watching carefully to avoid over-whipping. Remove butterfly whisk, transfer to a bowl and refrigerate. Clean mixing bowl.
Chocolate Custard
  1. Place chocolate in mixing bowl and grate 5 sec/speed 8. Transfer to a bowl.
  2. Place 50 g grated chocolate in a bowl and set aside for garnish.
  3. Place 300 g grated chocolate, cream, sugar and egg yolks in mixing bowl then cook 8 min/80°C/speed 4. Transfer to a wide, shallow bowl to cool. Clean mixing bowl and butterfly whisk thoroughly (see tips).
Egg Whites and Serving
  1. Insert butterfly whisk. Place egg whites, cream of tartar and caster sugar in mixing bowl then, without measuring cup, whip 3-4 min/speed 3.5 until stiff peaks form.
  2. When chocolate custard mixture is cool, gradually fold in whipped cream with spatula.
  3. Remove butterfly whisk, then carefully fold egg whites into chocolate custard-cream mixture with spatula. There should be no swirls of egg whites or whipped cream in the mixture.
  4. Spoon mixture into the container from freezer. Cover tightly with cling film on the surface and freeze for 2 hours or longer. Check consistency before serving. If very hard, place in fridge until desired consistency is achieved.
  5. Serve ice cream sprinkled with reserved grated chocolate.

Useful Items

cling film, freezer-proof container, freezer, refrigerator

Hints & Tips
  • Use good quality dark chocolate with high cocoa content (70% cocoa) for best results.
  • Cream whips better when chilled and may not take long to form peaks depending on temperature and fat content. Watch carefully to avoid over-whipping.
  • Egg whites whisk better at room temperature.
  • For best results use egg whites that are approx. 7-14 days old.
  • The egg whites, mixing bowl and butterfly whisk must be free of any trace of egg yolk or grease when whisking or they will not rise properly.
  • To make your own icing sugar for the whipped cream, grind 100-200 g granulated sugar 15 sec/speed 10. Retain excess for future use.
  • Other garnishes can include candied orange zest, finely chopped hazelnuts or roasted almonds.
This is a Cookidoo recipe – Chocolate Mousse Ice-cream
Ellie shopped in Lidl so ingredients used to cost the following:
  • 350g Dark Chocolate, £1.50
  • 6  medium free-range eggs £0.70
  • 600ml of double cream £1.70
  • Sugar (caster and icing) £0.008
  • Pinch of cream of tarter 0.1p.
  • >>Cost per scoop = 43.5p!

That’s a 10-fold cost saving. And if it just wasn’t for the money, my daughter said it tasted better too. Of course, it did.

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