No-churn milk chocolate ice cream

Name: No-churn milk chocolate ice cream
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4
Ingredients: 55 g Belgian milk chocolate; 1 tbsp cocoa powder; 200 g essential Condensed Milk; 300 ml whipping cream; 75 g mini brownie bites or homemade brownies, cut into little cubes (optional)

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

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

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)

Method

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.
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.)
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.