No Churn Chocolate Ice Cream
Super simple, super tasty and only three ingredients. The best part of it is you don't need a big expensive ice cream maker, just a whisk and a freezer. (Oh, and a very big sweet tooth.)
I first sampled this delight in 2005, when a group of friend and I went to my now girlfriends house to celebrate her birthday. Her mum Tina made this incredibly rich, velvety-smooth chocolate ice cream. I was stunned. Ice cream made at home seemed unfathomable at the time and this was a particularly special kind.
Ten years later Tina made it again as a special treat at a family dinner. A few claimed they weren't big lovers of ice cream, others declaring "Oh no, i'm stuffed" and so forth. I was chomping at the bit to tuck in as I recalled the delicious memory of this dish from ten years earlier. Those who turned it down initially of course eventually gave in to temptation once they could see how much it was being thoroughly enjoyed. It is a firm family favourite, referred to as "Mum's Chocolate Ice Cream" by everyone lucky enough to have tried it.
I've slightly tweaked my recipe from Tina's partly because it's one of those recipes that is always best made by her, but also simplify it. My version has a slightly different texture to normal ice cream, a more dense, truffle-like quality to me only adds to the experience. Oh and it is INCREDIBLY bad for you, but then all good things are aren't they?
170g Carnation condensed milk (1 small tin)Super simple, super tasty and only three ingredients. The best part of it is you don't need a big expensive ice cream maker, just a whisk and a freezer. (Oh, and a very big sweet tooth.)
600ml double cream ( large supermarket carton)
6 tbsp cocoa
1) Tip the condensed milk into a bowl and sieve in the cocoa. Mix together making sure there are no lumps. In another bowl whisk the double cream with an electric mixer if you have one until it peaks. Be careful not to over whisk as this can cause curdling which isn't desirable in an ice cream.
2) Gradually fold in small amounts of your whisked cream to the carnation and cocoa until they are completely mixed together.
3) Whack it in a loaf tin or tupperware container and freeze for at least six hours or ideally overnight.
Feel free to pimp this recipe with additions such as chopped nuts, liquors like kahlua or frangelico or maybe some mint or choc chips. This is a great simple ice cream eaten as it is or a base from which to create your own frozen dessert magic.