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No Churn Homemade Chocolate Ice Cream

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Adjust Servings:
300ml Elmlea Double or Elmlea Double Cream Light
175ml Condensed Milk
2 tbsp Cocoa Powder
Nuts & Chocolate Sauce to drizzle

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No Churn Homemade Chocolate Ice Cream

  • Gluten Free
  • Vegetarian
  • 15 Minutes
  • Serves 8
  • Easy



There a few things that impress guests more than homemade ice cream and oh the irony if they knew how easy it really is to make. I’ve discovered this recipe in one of my favourite cookbooks by one of my favourite women Nigella Lawson and I’ve done this more times than I can recall. It’s an ingenious recipe that uses the right ingredients for the right ice cream consistency, without the need for an ice cream machine. The basis for this recipe is the Elmlea Double Cream (or Elmlea Double Cream Light) which comes in the right size for this recipe and creates the most luxurious ice cream texture. You can create as many varieties of the ice cream as you dare.

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I begin by whisking the Elmlea Double Cream and condensed milk together until soft peaks form, then gently whisk the cocoa powder.


I then pour into an airtight container and freeze for at least 4 hours or overnight. You may wish to bring it out of the freezer at least for 10 minutes before serving. Drizzle with chocolate sauce and nuts if you wish.

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3 Comments Hide Comments

When you say condensed milk, do you mean the thick, sweet one, or normal evaporated tinned milk?

Definitely the thick condensed milk, make sure you don’t pick up the condensed caramel one

Unless you want to make Banoffee ice cream…caramel Condensed milk is ideal for this. I have added chocolate digestive biscuits too, or ginger.

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