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Chocolate Crust for Ice Cream

Chocolate Crust Sauce This recipe, from this week’s Irish Times article, is a simple way of enjoying great quality chocolate and ice cream together. It is designed to form an unsweetened hard crust on ice cream, and I suggest vanilla, so you don’t have competing flavours. The butter is simply to make the chocolate less brittle…

Gourmet Chocolate Crust


  • 100g high quality, dark chocolate
  • 10g (2 teasp) unsalted butter

What to do:

  1. Melt the chocolate and butter together in a double boiler or microwave.
  2. Stir until fully combined.
  3. Pour over vanilla ice cream.


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2 Responses to “Chocolate Crust for Ice Cream”

  1. September 3rd, 2007 at 8:02 pm

    Lisa says:

    Looks great, I’m glad to see it uses butter instead of shortening like the ‘stuff’ in the jar.

  2. November 16th, 2007 at 1:30 am

    Sophia says:

    It was easy to make and tasted great. However pretty sure the scoop has to be fairly even and round for best consistency. I gouged out the ice cream with a spoon and the chocolate ran into the hollows and became a little glumpy.

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Kieran Murphy is a director of Murphys Ice Cream living in Dingle, Co. Kerry, Ireland.

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