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No-Churn Chocolate Ice-Cream

A community recipe by

Not tested or verified by Nigella.com

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Introduction

This recipe is almost embarrassing at how easy it is. It is based on the 'One Step No-Churn Coffee Ice-Cream' from 'Nigellisima' with only a few tweaks. So here's the deal: you take 4 ingredients, mix them together and then allow to set in the freezer. Easy peasy but delicious to eat!

This recipe is almost embarrassing at how easy it is. It is based on the 'One Step No-Churn Coffee Ice-Cream' from 'Nigellisima' with only a few tweaks. So here's the deal: you take 4 ingredients, mix them together and then allow to set in the freezer. Easy peasy but delicious to eat!

Ingredients

Makes: 1 litre

Metric Cups
  • 1 x 397 grams tin condensed milk
  • 284 millilitres double cream
  • 2 tablespoons cocoa powder (sieved)
  • 2 tablespoons chocolate liqueur
  • 14 ounces tin sweetened condensed milk
  • 10 fluid ounce heavy cream
  • 2 tablespoons unsweetened cocoa (sieved)
  • 2 tablespoons chocolate liqueur

Method

No-Churn Chocolate Ice-Cream is a community recipe submitted by BakerOfNoms and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Whisk all ingredients together in a large bowl until softly but thickly whipped.
  • Transfer into an airtight container and place in the freezer for about 6 hours or until it's set.
  • Whisk all ingredients together in a large bowl until softly but thickly whipped.
  • Transfer into an airtight container and place in the freezer for about 6 hours or until it's set.
  • Tell us what you think

    What 1 Other has said

    • This recipe says it is based on Nigella's no-churn coffee ice cream recipe, but it has double the quantity of condensed milk in proportion to the rest of the ingredients. I have just made a batch (not yet frozen) and I am worried it is going to be far too sweet. Anyone else have any comments on this?

      Posted by ontherazzle on 11th October 2014
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