No Bake Lamb Bread

Despite its confusing name, this recipe creates a decadent, no-bake chocolate dessert featuring a creamy malted ice cream base. The flavor profile is deep and indulgent, combining rich semisweet chocolate with the nostalgic taste of malted milk powder and vanilla. The texture is smooth and dense, enhanced by folded-in whipped cream and chopped walnuts. Served in decorative sugar or waffle cones that are dipped in chocolate and rolled in nuts, this treat is perfect for parties, summer gatherings, or as a special homemade gift. It requires no oven, relying instead on freezing and gentle heating techniques to achieve a luxurious, professional-quality result.

Cooking Method: Boiling, Microwave, Stewing

Cuisine: American

Courses: Baked Goods

Difficulty: Advanced

Servings: 8

Calories: 581.3

Dietary: Vegetarian

Description

Despite its confusing name, this recipe creates a decadent, no-bake chocolate dessert featuring a creamy malted ice cream base. The flavor profile is deep and indulgent, combining rich semisweet chocolate with the nostalgic taste of malted milk powder and vanilla. The texture is smooth and dense, enhanced by folded-in whipped cream and chopped walnuts. Served in decorative sugar or waffle cones that are dipped in chocolate and rolled in nuts, this treat is perfect for parties, summer gatherings, or as a special homemade gift. It requires no oven, relying instead on freezing and gentle heating techniques to achieve a luxurious, professional-quality result.

Directions

1
Combine the chocolate chips, heavy cream, water, and cut marshmallows in a 2-quart saucepan.
2
Cook and stir over low heat until the chocolate and marshmallows are completely melted and smooth.
3
Remove from heat and chill the mixture thoroughly in the refrigerator.
4
Whip the remaining heavy cream until stiff peaks form.
5
Gently fold the whipped cream into the cold chocolate mixture until well blended.
6
Pour the mixture into an ice cube tray and freeze until solid; do not stir.
7
Melt the chopped chocolate in the top of a double boiler over simmering water, stirring until smooth.
8
Pour the melted chocolate into a large bowl and set aside.
9
In a heavy medium saucepan, scald the whipping cream with the half-and-half.
10
In a medium bowl, whisk together the egg yolks and granulated sugar until pale.
11
Gradually whisk the hot cream mixture into the egg yolk mixture, ensuring the eggs do not scramble.
12
Return the mixture to the saucepan and stir over medium-low heat until the custard thickens enough to coat the back of a spoon and leaves a path when drawn across, about 5 minutes. Do not boil.
13
Gradually whisk the hot custard into the bowl of melted chocolate.
14
Whisk in the malted milk powder and vanilla extract.
15
Press plastic wrap directly onto the surface of the custard to prevent a skin from forming and refrigerate until completely cold.
16
Process the chilled custard in an ice cream maker according to the manufacturer's instructions.
17
Pack some of the churned ice cream into the hollow part of each sugar cone, then top with a scoop.
18
Place each cone ice-cream side up in a glass and freeze until the ice cream is firm.
19
Spread the finely chopped walnuts on a plate.
20
Melt the chopped chocolate in a medium metal bowl over a pot of barely simmering water, stirring until melted.
21
Remove the bowl from the heat and mix in the vegetable oil.
22
Let the chocolate stand until cool but still liquid.
23
Dip the ice cream end of one cone into the chocolate, rotating to coat completely and tilting the bowl if necessary.
24
Hold the cone upright until the chocolate is almost set, about 10 seconds.
25
Immediately roll the chocolate-coated bottom half into the chopped walnuts.
26
Freeze the dipped cones again until the chocolate is hard.
27
For waffle cones, microwave the chopped chocolate and shortening on HIGH for 1 1/2 to 2 minutes, or until melted; stir until smooth.
28
Place multicolored sprinkles on a plate.
29
Use a wide pastry brush to coat the inside of one waffle cone with the chocolate mixture.
30
Paint a 1-inch wide chocolate band around the outside top edge of the cone.
31
Hold the cone over the plate of sprinkles and sprinkle them over the wet chocolate edge to cover.
32
Stand the cone upright in the freezer to harden the chocolate, placing the pointed end into a freezer rack grid or leaning it against a support.
33
Repeat the process with remaining cones and fill with ice cream before serving.

Nutrition Facts

Servings 8 pies

Amount Per Serving
Calories 581.3kcal

% Daily Value *
Total Fat 27.9g43%
Saturated Fat 13.1g66%
Cholesterol 14.1mg5%
Sodium 18.7mg1%
Total Carbohydrate 78.0g26%
Dietary Fiber 0.6g3%
Sugars 70.0g
Protein 4.9g10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chocolate, ice cream, no bake, malted milk, cones, dessert, walnuts, custard, freezer, chocolate dip, whipped cream, party food

Read it online: https://www.chefs-mate.com/recipe/no-bake-lamb-bread-2/