Franui Ice Cream Trifle (No-Churn & No-Bake Summer Dessert)
This Franui Ice Cream Trifle is the ultimate no-bake summer dessert made with creamy no-churn chocolate ice cream, raspberry jam and crunchy Franui. Easy, make-ahead and perfect for entertaining.
Equipment
- Stand mixer/electric beater
- Mixing bowls
- Spatulas
- 9 inch loaf tin
Ingredients
- 400 ml whipping cream
- 150 ml condensed milk
- 50 g milk powder
- 100 ml raspberry jam
- 100 g dark chocolate melted
- 100 g white chocolate melted
- 10-15 pcs Franui pieces
Instructions
- Whip the cream until soft peaks, add the condemned milk, milk powder (and I like to add little vanilla and salt) and whip until stiff peaks.
- Melt the chocolate in a microwave in 20 second intervals, stirring, once smooth, set aside to cool.
- Divide the whipped cream into two bowls. Add white chocolate to one bowl and dark chocolate to another bowl. Whisk bowl separately until combined.
- Line a 9inch loaf tin with cling wrap generously, alternate scooping the dark and white chocolate, add dollops of raspberry jam as well, add pieces of the Franui and repeat.
- Smooth out the top and cover with cling wrap. Place in the freezer for 6-8 hours.
- Remove from the freezer, make off the cling wrap, place a platter on top and flip the tin over, gently remove the tin and peel off the cling wrap. Garnish with more Franui pieces, slice and serve.
Notes
- Do not over whip the heavy cream or else it will split once you try folding in the melted chocolate.
- Let the melted chocolate cool down completely before folding.
- Allow the trifle to set in the freezer for a minimum of 6 hours.