Save to your scrapbook

    Swiss Mountain Ice Cream

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


    Swiss Mountain Ice Cream

    Enjoy one of the pleasures of the Alps closer to home – and reach the peak of indulgence – with this luscious chocolate ice cream studded with nutty nougat

    • Preparation time: 50 minutes, plus freezing
    • Total time: 50 minutes, plus freezing

    Serves: 8


    • 500ml Whole milk
    • 250ml Condensed milk
    • 150g Granulated sugar
    • 2 tbsp Cocoa powder
    • 400g Milk chocolate (more than 32% cocoa solids), broken up
    • 1 tsp Vanilla extract
    • 400ml Double cream, chilled
    • 200g Nougat and/or Toblerone, chopped


    1. Put the milk, condensed milk, granulated sugar and cocoa powder in a saucepan; bring to the boil, then simmer gently for 5 minutes, stirring constantly. Add the milk chocolate and leave to melt, stirring occasionally. Allow the mixture to cool completely, then add the vanilla extract and leave to chill in the fridge.
    2. When chilled, stir in the cream, then churn-freeze in an ice-cream maker in two batches. This will take 20–30 minutes and the ice cream will thicken and increase in volume as it freezes. If you don’t have an ice-cream maker, turn the mixture into a freezer tray or bowl and freeze, mashing and mixing once an hour for 4 hours.
    3. Stop churning and mixing when the ice cream is smooth and thick, then mix in the nougat and/or Toblerone. Transfer the mixture to a freezerproof container, cover and freeze. Allow the ice cream to soften in the fridge for 20 minutes before serving.

    Your recipe note

    Edit your recipe note

    Drinks recommendation

    The Corker recommends- Lots of strong black coffee is the perfect foil and antidote to this heart-stoppingly good chocolate symphony.


    Average user rating

    4 stars