Hi there.

I know, its been months. I have no real reason why. I guess I just needed a break.

But I am back, and fully committed to ensuring that, amidst all the new years resolutions, there is a promise to make something delicious every now and again. Sorry if that messes with your new years resolutions to eat healthier ;)


Summer is in FULL swing here in South AFrica! I think last week has had the hottest day of the season! Phew! So I found a way to cool things down a bit!

This recipe does require an ice-cream maker, but don't despair if you don't own one - just use this no churn chocolate ice-cream recipe from Carla's Confections as your base and you will be A-for-away!

Ok - lets get down to business...


And it starts here - with chocolate of course!



And then it moves onto this (insert heart-eyes face right here!). You can buy it ready-made, or you can make your own caramel treat.


Time for the chocolate ice-cream part.


I guess if you wanted to you could stick a straw in right here and slurp it all up.


Mine, however, did make it into my ice-cream maker.


And then all the non-ice cream stuff that you have been nibbling on throughout the process get added - if there are any left!


And you get this.

The perfect way to cool down on a HOT summers day. To be frankly honest, I kind of think this is a perfect ANYTIME snack, but then again, I am a 'sweet' blogger and I feel that it is OK to eat cake for breakfast!

 Chocolate Rolo Ice-cream Printable Recipe



Source: Bits of Sunshine Original
Prep Time: 20 Minutes
Freezing Time: 30min

Ingredients:
1/2 - 3/4 cup cocoa (depending on taste, 3/4 cup makes a dark chocolate version)
3/4 cup icing sugar
dash of vanilla essence
125ml boiling water
1 cup full fat milk
2 cups full fat cream
1 tin caramel treat
1 cup Rolos

Method:
Make a paste using the cocoa, icing sugar and boiling water
With a hand whisk, mix the chocolate paste, vanilla, cream and milk together
Pop into the fridge and let it cool completely.
Once cool, freeze according to your ice-cream maker's directions
When the ice-cream reaches the 'soft-serve' stage, create layers of ice-cream, caramel and rolos it in a freezer safe dish.
Once all the layers are done, make an S swirls through it all with a butter knife.
Add some caramel and Rolos to the top of the ice-cream for effect.

www.bitsofsunshine.com (c) Heidi Hawyes

Hey guys! I am sharing this really yummy Vanilla Biscoff Ice Cream over at Carla's Confections today!

  
I made my ice cream with an ice cream maker, but I have included 2 other methods for making home made ice cream that doesn't require an ice cream maker, so go and check it out!


Thanks for stopping by!

You want to know something strange? Ok..did you know that Kit Kit holds the Guinness World Record for the chocolate bar with the greatest number of variants (2013). Want to know how many varieties there are? 120! Yip - and those include cucumber, wasabi, watermelon and salt. Wow hey!!! I can totally understand why people make so many varieties (ok - maybe NOT why they made a cucumber flavourthough?!?!). Kit Kats are pretty awesome. That is what inspired this...


I am not sure if I told you , but I recently acquired an ice cream maker through an exercise rewards programme. Don't ask. Anyhoo, I ADORE it. If you are on the edge of making the decision of buying or not buying an ice cream maker - I say BUY one. I am so pleased with mine. I bought a Krups GSV1 - its nice because I can store the bowl in the freezer and when I feel the urge to eat ice cream I can whip up a batch in half an hour. Pretty snazzy if you ask me!


As far as ingredients go, they are pretty simple! To make roughly 1.5 litres I use 250ml heavy cream, 500ml milk, 3/4 cup cocoa and a little boiling water, and 1/2 cup of white sugar and what ever extras I feel NEEDS to go into the mix. According to my absolute-ice-cream-hero - David Lebovitz, ice cream that uses eggs to make a custard based ice cream are far more tastier then the plain milk variety, so just keep that in mind. I however try and skip the use of eggs where I can - they are not my favourite when it came to texture and flavour. This recipe has gotten me thinking more and more about trying an egg based ice cream - so watch this space!

Woah - I just got so side tracked - back to the ice cream making!

I used 3 of the 120 flavours of Kit kat - milk, dark and white - just for a treat. I chopped it up into good sized chunks and then set it aside. Then I prepared the cocoa mixture.


To make the cocoa mixture, I mixed 3/4 cup cocoa with as much boiling water as I needed to make a loose, smooth paste. I then added this to a bowl that I hada mix of the milk, cream and sugar.

Once all of this is mixed up - it needs to chill. I mean really chill. Like for the afternoon.

Once its chilled its time to get churning - no not you! - your ice cream maker!


You have to have everything ready and waiting so when you get the bowl out of the freezer you are raring to go. You also have to have the machine already running and churning so when you pour the mixture into the bowl it doesn't freeze in clumps as it hits the ice cold bowl.


After 25 minutes of churning - this is what I got. EEEEEPPPPP!!!!

Now for the good part - dumping all that chocolate into this!


After it got all mixed it, I popped it into a loaf pan and popped it into the freezer to harden slightly.


And then it was time to enjoy! Yey!


Easy as, er, ice cream I guess!


Good enough to eat for breakfast!

Chocolate Kit Kat Ice Cream Printable


250ml heavy cream
500ml milk (you can use 2%)
3/4 cup cocoa and enough boiling water to make a smooth paste
1/2 cup sugar

make a paste with the cocoa and water
mix all the ingredients together and chill
once chilled place in your ice cream maker and make according your ice cream makers instructions

once ice cream is churned add:

3 bars of chopped up kit kat

and mix together before popping into freezer to harden.

Enjoy!

www.bitsofsunshine.com    (c) 2013 Heidi Hawyes

Wow, holidays are over and its back to the normal life for me! I had an awesome holiday at my sisters farm just outside of Joberg. It was so wonderful there I almost never came home! Thanks for being patient with me while I was away!




I know that the festive season has gone and New Years Resolutions don't permit such things as ice cream...BUT I really have to share this! At most meals with my whole family, we do a bring and share, and I mostly make this ice cream, its simple enough to do on a Friday night and take the very next day for everyone to enjoy. I have been asked SO many times for the recipe (if you can call it that), so here it is. This is even more divine if you make home made ice cream, but a good quality shop bought one is perfect!

 
As I said, is so simple: 5 ingredients mixed togther to make a heavenly combo! Ice cream, chopped chocolate, chopped pecan nuts, glace cherries and caramel treat.


Mix it all togther....


And there you have a really really yummy pudding!


I usually make a 5litre tub of ice cream and just freeze the left overs (if there are any)  to enjoy later.

P.s - the quantities in the recipe card are for hard core sweet toothers, you can tone it down by adding less of the "goodies".

Download the recipe card here:
Festive Ice Cream