Remove one cone at a time from the freezer and dip the ice cream end into the magic chocolate dip. Make sure the temperature is around 35C/95F, and no less than 30C/85F.

Dip in chocolate: Working quickly, I dip each piece into the melted chocolate, turning to coat it fully. As soon as the cold ice cream hits the warm chocolate, the coating sets almost instantly.

Ingredients. 1 litre (35 fl oz/4 cups) vanilla ice cream. 150 g (5 ½ oz/1 cup) chopped good-quality milk chocolate. 150 g (5 ½ oz/1 cup) chopped good-quality dark chocolate ...

Store ice cream in an airtight container in freezer for up to 1 month. About this recipe You’ll love how just a few ingredients and less than 10 minutes of work can yield a rich, creamy ...

According to experts, chocolate and vanilla ice cream have about the same nutritional value. Shutterstock. Ice cream, Glassman also told Fox News Digital, contains something called C15:0, ...

Soft-serve ice cream can be found all over Greater Vancouver, but it takes certain characteristics for this type of dessert to stand out from the crowd. DIP Ice Cream (2967 West Broadway) is the ...