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Inspired by the Ben & Jerry's charoset-flavored ice cream—available only in Israel—I decided to design a Passover ice cream of my own. I use my mother's recipe for Roca (the chocolate-covered toffee), and pour it over matzoh. This gets mixed with chopped nuts and incorporated into the ice cream, which is enjoyable well past Passover.
Inspired by the Ben & Jerry's charoset-flavored ice cream—available only in Israel—I decided to design a Passover ice cream of my own. I use my mother's recipe for Roca (the chocolate-covered toffee), and pour it over matzoh. This gets mixed with chopped nuts and incorporated into the ice cream, which is enjoyable well past Passover.—Amy Ettinger
Food52 Review: When we tested this recipe, we found that we only needed half the chocolate-covered matzo that we made. No matter; we happily snacked on the remaining matzo throughout the day, but keep it in mind, in case you only have a limited amount of matzo. —The Editors
Makes: 12 scoops
For the Roca
cup unsalted butter
cup organic cane sugar
teaspoon vanilla extract
6 (or 3)
matzo crackers (see recipe notes)
ounces milk chocolate, chopped
roasted almonds, chopped
For the Ice Cream
cup skim milk powder
egg yolks, lightly beaten
tablespoon vanilla extract
- Preheat the oven to 350° F.
- Melt the butter and sugar together in a saucepan, and keep stirring until the sugar dissolves. Remove from heat and add vanilla (1 tsp). Line a baking sheet with parchment paper and place matzos on sheet. You may have to break the crackers into halves. Pour melted butter mixture over matzos, using a spatula to help spread it over the crackers. Bake for 11-15 minutes, checking often and removing from oven as soon as sugar begins to brown.
- Melt the chocolate in the microwave for about 30 seconds, stopping a few times to stir to make sure the chocolate doesn’t burn; alternatively, use a double boiler). Spread the melted chocolate on top of matzos with a butter knife. Sprinkle matzos with roasted almonds and place in refrigerator to cool.
- To make the ice cream base, heat cream and milk together, and whisk in sugar and skim milk powder. In a bowl, temper egg yolks by adding a few teaspoons of warm milk and stirring, then add the yolks to the milk mixture in the saucepan. Stir until custard reaches 165° F. Remove from heat and pour mixture through a strainer into a Pyrex dish. Let cool on counter and add vanilla (1 tbsp) before transferring to the fridge for at least 4 hours, but preferably overnight).
- Churn the vanilla base for 35-40 minutes, according to ice cream maker instructions. While base is churning, break up the roca into bite size pieces. (Note: you'll only need half of the chocolate-covered matzo, so save the rest for snacking throughout the week.) Turn off the machine and fold the roca into the base. Pour into a freezer-safe container and harden.
- This recipe is a Community Pick!