Valentine's Day Chocolate Bavarois Made Simply with Ice Cream

Valentine's Day Chocolate Bavarois Made Simply with Ice Cream

If you keep stocked up with some Van Houten pure cocoa and vanilla ice cream, you'll be able to make this anytime. By the time it's all mixed in, it'll be all jiggly.

Ingredients: Makes 10~12

Gelatin powder
1 tablespoon
Water (for dissolving gelatin)
60 ml
5 tablespoons
Milk for melting gelatin
100 ml
Van Houten pure cocoa
5 tablespoons
Milk (to cool the mixture and add creaminess)
250 ml
Vanilla ice cream
200 ml (1 tub) (instead of fresh cream)
Chocolate liqueur
1 tablespoon (not essential)


1. Put 60 ml of water into a microwave-safe container and sprinkle 1 tablespoon of gelatin powder. Leave for 5 minutes.
2. Add sugar and 100 ml of milk and heat in the microwave for 1 minute 20 seconds. Make sure the liquid temperature is over 140F/60C.
3. Take out and mix well. Check for lumps of gelatin. If there are lumps, microwave for longer.
4. Add 5 tablespoons of cocoa powder on top.
5. Mix while pouring 250 ml of cold milk (to reduce the temperature). Lumps of cocoa will end up like chocolate chips and taste great.
6. If you have chocolate liqueur, add 1 tablespoon. It's not essential (rum makes a good match too), but now's not the time to slack off!
7. Cut the ice cream. Prepare when carrying out Step 1. (It will make it melt better) If you use an expensive high milk fat content ice cream, it will have a richer flavour.
8. Without resting, mix in the ice cream completely while reducing the temperature.
9. At this point, it should be quite runny. Quickly pour into containers.
10. The ones pictured back right are mini pudding heart shaped containers with lids. The others are silicon.
11. Even with silicon containers, they'll come out cleanly. I unmolded it over melted vanilla ice cream. It makes you want to decorate with fruit to make it cute!
12. The easiest to remove are the mini pudding shapes. I bought them at the dollar store.
13. If you have trouble taking them out, leave overnight in the refrigerator until they are set properl,y then take out.

Story Behind this Recipe

I came up with this after using ice cream instead of cream since 1988. I can stock this in my freezer and it freezes immediately with mixed ice cream and gelatin. It's super quick and convenient, and I've been making this for over 20 years. I got a shock when I saw my old recipe book!