No-Churn Chocolate Ice-Cream

A community recipe by BakerOfNoms

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!

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 ounces 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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