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Chocolate ice cream

Scoops of chocolate ice cream in a bowl

Chocolate ice cream

Name: Chocolate ice cream
Prep time: 20 min
Total time: 20 min
Yield: 8
Ingredients: 200g dark chocolate (at least 70% cocoa solids), chopped into small pieces; 500ml double cream; 340g can sweetened condensed milk; 1 tsp vanilla extract; 3 tbsp organic cocoa powder sifted; 50g milk chocolate chips; sea salt flakes to serve (optional)

Barney Desmazery

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Serves 6 - 8

Easy

Prep: 20 mins

plus at least 6 hrs freezing

A star rating of 4.9 out of 5.23 ratingsRate

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Forget the faff of ice cream makers and custard – this fudgy chocolate ice cream not only tastes divine, it's easy to make at home too

Freezable

Gluten-free

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

200g dark chocolate

(at least 70% cocoa solids), chopped into small pieces
500ml double cream
340g can sweetened condensed milk
1 tsp vanilla extract
3 tbsp organic cocoa powder

sifted
50g milk chocolate chips
sea salt flakes

to serve (optional)

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Nutrition: Per serving (8)

kcal642
fat51g
saturates31g
carbs36g
sugars33g
fibre4g
protein8g
salt0.2g

Method

step 1

Melt the chocolate in a heatproof bowl set over a pan of just-simmering water, ensuring the bowl doesn’t touch the water, or do this in the microwave in 20-second bursts until smooth and glossy.
step 2

Leave to cool slightly. Pour the cream, condensed milk and vanilla into a second bowl and beat for 3 mins using an electric whisk until slightly thickened and the beaters leave a trail in the mixture when lifted across the bowl. Be careful not to overwhip, as you don’t want the mixture to be too stiff – as soon as the beaters leave a trail, it’s ready.
step 3

Gently fold the melted chocolate and cocoa powder into the cream mixture until thoroughly combined, ensuring the spatula is reaching the bottom of the bowl so all the chocolate gets mixed in. Fold in most of the chocolate chips, reserving a small handful.
step 4

Scrape the mixture into a 1-litre freezerproof container, then scatter over the reserved chocolate chips.
step 5

Cover and freeze for at least 6 hrs until firm but scoopable. Will keep frozen for up to a month. To serve, scoop the ice cream into chilled bowls or ice cream cones and sprinkle with a pinch of sea salt, if you like.

Listen to this recipe

Listen to the chocolate ice cream Cookalong episode of the BBC Good Food podcast to hear Barney Desmazery talk you through his step-by-step guide to making next-level chocolate ice cream. Listen on Spotify now.

Recipe from Good Food magazine, July 2021

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A star rating of 4.9 out of 5.23 ratings

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