Chestnut & Chocolate Spiderweb Ice Cream
Creamy chestnut ice cream with a mellow nutty flavor, a gentle dark chocolate note and a thin chocolate web that snaps under the spoon. The pale brown base and dark spiderweb make a simple Halloween dessert.
- Prep
- 15 min
- Program
- ICE CREAM
- Level
- Easy
- Price
- €€
Prepare the base
Finely chop 15 g of the dark chocolate. Keep the remaining 15 g for the spiderwebs.
Pour the whole milk into a small saucepan and warm over low heat until steaming, without simmering. Remove from the heat, add the chopped chocolate and stir until completely melted and smooth.
Add the chestnut cream and salt, then whisk until the mixture is smooth and free of lumps. Stir in the heavy cream without whipping.
Leave the mixture to cool to room temperature.
Freeze and spin
Pour the mixture into a Ninja CREAMi pint, without exceeding the MAX FILL line.
Close with the storage lid and freeze flat for 24 hours.
Once fully frozen, run the ICE CREAM program.
If the texture is powdery or crumbly after the first cycle, run RE-SPIN.
Still not right after re-spinning? See how to fix the texture.
Serve
Finely chop the reserved 15 g of dark chocolate and place it in a small, dry microwave-safe bowl. Heat at medium power in 10-second bursts, stirring between each burst, until just melted and smooth. Leave to cool until barely warm but still fluid, then transfer to a small piping bag and snip a tiny opening.
Divide the ice cream between small shallow bowls and level the tops with the back of a spoon. Use all the melted chocolate across the bowls: pipe three thin lines crossing at the center of each bowl to make six spokes, then connect the spokes with two thin rings to form a spiderweb.
Let the chocolate set on the cold ice cream for about 30 seconds, until firm, then serve immediately.
Enjoy!
Storing leftovers
Flatten any remaining ice cream to level the surface before returning the pint to the freezer. This will make the next spin easier and reduce unnecessary strain on the machine. Learn more about after-serving habits.
Tips
- Use smooth sweetened chestnut cream, sold as crème de marrons, with about 50 g of sugar per 100 g. Unsweetened chestnut purée or a reduced-sugar spread would change the sweetness and freezing texture.
- Keep the chocolate lines thin so the web breaks easily with a spoon. The web is piped directly onto the cold ice cream, so the chocolate does not need tempering.
- The chestnut spread supplies the sweetness and usually contains vanilla already; no extra sugar or vanilla is needed in this formula.
Nutrition | 100 g | Pint |
|---|---|---|
| Calories | 195 | 950 |
| Protein (g) | 2.9 | 14.1 |
| Carbs (g) | 23.2 | 113 |
| Fat (g) | 9.9 | 48.2 |