Looking for light   recipes? Best selection   of fish recipes
Capri fish fillet
Fish fillets in soy sauce
Fish fillets with parsley hot sauce
Poached sole provencale
Trout fillet with sour cream and cucumber sauce
Tuna fillet with balsamic glaze
  Most shared
Potato and Cheddar Cream Mold
Apple crunch
Acorn Squash Stew
Molded Rice with Meat Filling
Beef Heart Anticuchos
Green Tamales 2
Butter and Sugar Cookies
Purple Corn Pudding
Recipe search by recipe
name or ingredient
Bookmark and Share
Save in my
recipe box
E-mail to a friend Print version Rate this recipe

   Ingredients :
3 (2 lt) pints vanilla ice cream
1 cup baked meringue crushed, in small pieces
1 cup semi sweet mini chocolate chips
cup nougat, chopped in small pieces
candied fruit (optional)

Chocolate Sauce:
1 cup (1 can) undiluted evaporated milk
1 cup sweetened condensed milk
6 tablespoons cocoa powder
Pinch of salt
1 tablespoon butter


Line a large bowl with aluminum foil or plastic wrap.

Place ice-cream in the mixer and beat until soft and creamy. Lower speed and add meringue, chocolate chips, nougat and candied fruit if desired. Transfer to lined bowl, cover with plastic film and freeze overnight.

Invert bowl onto a serving platter and remove plastic wrap. Cover with chocolate sauce.

This ice cream can be prepared in advanced and kept frozen.

Chocolate Sauce:
Place evaporated and condensed milk in a large saucepan. Dilute cocoa in hot water and add to milk. Bring to a boil, stirring, until mixture thickens. Add salt and butter and stir.

Pour some over ice cream and serve remaining sauce in a sauceboat.

Decorate with nuts, cherries and chocolate shavings.
        10 servings
054629" data-ad-slot="2127635796">
054629" data-ad-slot="2127635796">
Home Cooking for Two Quick & Easy
About us Recipe box
BBQ & Grilling Glossary Sign in
Budget Cooking Gluten & Lactose - Free Study in Peru
Contact us Guide to restaurants Chefs speak
Conversions Peruvian Cooking Testimonials
Cooking Light Published articles Tips
Copyright © 1999 - 2014 Yanuq S.A.C. All rights reserved