No-churn chocolate ice cream
20
Easy
20 minutes, plus overnight freezing time
5 minutes
“This is a real ‘chocolate overload’ recipe. I like to dip the edges of the chocolate wafer cones into melted chocolate and then pop a few Chuckles inside as a surprise before topping with a scoop
of the decadent pâté.” - Abigail Donnelly
Ingredients
Method
- 80 g cocoa powder
- 1 cup espresso
- 200 g 70% dark chocolate, chopped
- 2 x 385 g cans condensed milk
- 4 cups cream
Method
Ingredients
1. Whisk together the cocoa and espresso until well combined and smooth. Melt the chocolate in the microwave at 30-second intervals to ensure it doesn’t burn.
2. Add the condensed milk and melted chocolate to the coffee mixture, whisking well to combine.
3. Whip the cream until stiff peaks form, then gently fold into the chocolate mixture to form a velvety mousse.
4. Freeze for 6–8 hours, or ideally overnight. Serve in scoops or cut into slices.
Photography: Jan Ras
Food assistants: Emma Nkunzana & Cheri Kustner
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