No-churn milk chocolate ice cream
Waitrose and Partners

No-churn milk chocolate ice cream

This smooth, chocolatey ice cream is made from only 5 ingredients and studded with little cubes of brownie bites.   

3 out of 5 stars(1) Rate this recipe
  • Serves4
  • CourseDessert
  • Prepare15 mins
  • Cook5 mins
  • Total time20 mins
  • Plusfreezing

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  • 55g Belgian milk chocolate
  • 1 tbsp cocoa powder
  • 200g essential Condensed Milk
  • 300ml whipping cream
  • 75g mini brownie bites or homemade brownies, cut into little cubes (optional)


  1. Roughly chop the chocolate, then melt it either in a heatproof bowl over a pan of barely simmering water, or in the microwave on high, for a few minutes, in 20-second blasts. Stir until smooth. Boil a kettle. In a large mixing bowl, combine the cocoa powder with 3 tbsp just-boiled water, stirring until smooth.

  2. Stir the condensed milk and cream into the cocoa mixture. Using electric beaters, whisk together, slowly pouring in the melted chocolate as you go. Whip until the mixture is thick, light and leaves a ribbon trail when the beaters are lifted. (For readers of a certain vintage, this will remind you of making Angel Delight.)

  3. Dollop the ice cream into a 900g loaf tin or similar-sized freezerproof tub, scattering layers of the brownie chunks (if using) as you go, so that the brownie is evenly distributed throughout. Cover and freeze for at least 6 hours or ideally overnight, until firm right to the middle. Leave at room temperature for 10 minutes to soften before scooping.


Typical values per serving when made using specific products in recipe


2,603kJ/ 626kcals



Saturated Fat












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3 out of 5 stars1 rating