Magic chocolate dip ice cream cones recipe
 Delicious no-churn vanilla ice cream is taken to the next level with this magic chocolate dip – a chocolate syrup which 'magically' hardens when it touches ice cream. For this dish you will need a hand-held electric whisk or stand mixer, a thermometer and a piping bag. 50ml/2fl oz whole milk, preferably Jersey milk if available20g/½oz golden syrup 20g/½oz skimmed milk powderpinch sea salt300g/10½oz double cream150g/5½oz condensed milk50g/1¾oz evaporated milk1 vanilla pod, seeds only 50ml/2fl oz whole milk, preferably Jersey milk if available 20g/½oz golden syrup 20g/½oz skimmed milk powder pinch sea salt 300g/10½oz double cream 150g/5½oz condensed milk 50g/1¾oz evaporated milk 1 vanilla pod, seeds only 500g/1lb 2oz milk chocolate (42–55% cocoa solids) or dark chocolate (75–85% cocoa solids)125ml/4fl oz sunflower oil 500g/1lb 2oz milk chocolate (42–55% cocoa solids) or dark chocolate (75–85% cocoa solids) 125ml/4fl oz sunflower oil 8 ice cream coneschopped nuts, optionalsprinkles, optional 8 ice cream cones chopped nuts, optional sprinkles, optional Method To make the no churn ice cream, place a large, lidded container in the freezer to cool.Add the milk to a small saucepan over a low heat and whisk in the golden syrup, milk powder and salt, stirring until the milk powder has dissolved completely. Pour the mixture into a jug and cool in the fridge.In a stainless-steel bowl, combine the cream, condensed milk, evaporated milk and vanilla seeds, and whisk with a hand-held electric whisk or a stand mixer until it forms soft peaks.Take the milk mixture out of the fridge and check the temperature with a thermometer – it should be 10–15C/50–60F. Pour the milk mixture into the cream mixture and whisk again until it re-forms the soft peaks. You want to incorporate as much air as possible to mimic the texture of churned ice cream.Pour into your chilled container and freeze for at least 4 hours or overnight.To make the magic chocolate dip melt the dark chocolate in a bowl set over a simmering pan of water (make sure the bottom of the bowl does not touch the water). Once melting stir in the vegetable oil until smooth and combined. Fill a piping bag with the ice cream. Pipe the ice cream into the cone and swirl it up until you get a lovely point like a soft-serve ice cream from the ice cream van.Carefully place the piped cone back into the freezer and repeat for all the cones. Freeze overnight or until frozen enough to dip into the magic chocolate dip. The colder the ice cream, the faster the dip sets.Once the ice cream is ready to dip, place the magic chocolate dip into a deep bowl. Remove one cone at a time from the freezer and dip the ice cream end into the magic chocolate dip. Make sure the temperature is around 35C/95F, and no less than 30C/85F. Shake off any excess chocolate and coat with the topping of your choice.Place back in the freezer and allow to set or serve immediately. To make the no churn ice cream, place a large, lidded container in the freezer to cool. To make the no churn ice cream, place a large, lidded container in the freezer to cool. Add the milk to a small saucepan over a low heat and whisk in the golden syrup, milk powder and salt, stirring until the milk powder has dissolved completely. Pour the mixture into a jug and cool in the fridge. Add the milk to a small saucepan over a low heat and whisk in the golden syrup, milk powder and salt, stirring until the milk powder has dissolved completely. Pour the mixture into a jug and cool in the fridge. In a stainless-steel bowl, combine the cream, condensed milk, evaporated milk and vanilla seeds, and whisk with a hand-held electric whisk or a stand mixer until it forms soft peaks. In a stainless-steel bowl, combine the cream, condensed milk, evaporated milk and vanilla seeds, and whisk with a hand-held electric whisk or a stand mixer until it forms soft peaks. Take the milk mixture out of the fridge and check the temperature with a thermometer – it should be 10–15C/50–60F. Pour the milk mixture into the cream mixture and whisk again until it re-forms the soft peaks. You want to incorporate as much air as possible to mimic the texture of churned ice cream. Take the milk mixture out of the fridge and check the temperature with a thermometer – it should be 10–15C/50–60F. Pour the milk mixture into the cream mixture and whisk again until it re-forms the soft peaks. You want to incorporate as much air as possible to mimic the texture of churned ice cream. Pour into your chilled container and freeze for at least 4 hours or overnight. Pour into your chilled container and freeze for at least 4 hours or overnight. To make the magic chocolate dip melt the dark chocolate in a bowl set over a simmering pan of water (make sure the bottom of the bowl does not touch the water). Once melting stir in the vegetable oil until smooth and combined. To make the magic chocolate dip melt the dark chocolate in a bowl set over a simmering pan of water (make sure the bottom of the bowl does not touch the water). Once melting stir in the vegetable oil until smooth and combined. Fill a piping bag with the ice cream. Pipe the ice cream into the cone and swirl it up until you get a lovely point like a soft-serve ice cream from the ice cream van. Fill a piping bag with the ice cream. Pipe the ice cream into the cone and swirl it up until you get a lovely point like a soft-serve ice cream from the ice cream van. Carefully place the piped cone back into the freezer and repeat for all the cones. Freeze overnight or until frozen enough to dip into the magic chocolate dip. The colder the ice cream, the faster the dip sets. Carefully place the piped cone back into the freezer and repeat for all the cones. Freeze overnight or until frozen enough to dip into the magic chocolate dip. The colder the ice cream, the faster the dip sets. Once the ice cream is ready to dip, place the magic chocolate dip into a deep bowl. Remove one cone at a time from the freezer and dip the ice cream end into the magic chocolate dip. Make sure the temperature is around 35C/95F, and no less than 30C/85F. Shake off any excess chocolate and coat with the topping of your choice. Once the ice cream is ready to dip, place the magic chocolate dip into a deep bowl. Remove one cone at a time from the freezer and dip the ice cream end into the magic chocolate dip. Make sure the temperature is around 35C/95F, and no less than 30C/85F. Shake off any excess chocolate and coat with the topping of your choice. Place back in the freezer and allow to set or serve immediately. Place back in the freezer and allow to set or serve immediately.