Vegetarian Ice Cream
Chocolate Condensed Milk Ice Cream
A rich, fudgy chocolate ice cream with no eggs and no cooking. Blooming the cocoa in hot water gives a deeper chocolate flavour, and condensed milk keeps it smooth and scoopable.
Recipe
Ingredients
| Metric | US | ||
|---|---|---|---|
| 30 g | 5 tbsp | cocoa powder | |
| 60 ml | ¼ cup | hot water, for blooming the cocoa | |
| 200 g | ⅔ cup | sweetened condensed milk | |
| 150 ml | ⅝ cup | double cream | |
| 100 ml | 0.4 cup | milk | |
| ¼ tsp | ¼ tsp | xanthan gum | |
| 1 pinch | 1 pinch | salt |
Swaps
xanthan gum → Guar gum (same amount), or 30 g (2 tbsp) softened cream cheese whisked in
Ingredients
Method
- Whisk the cocoa powder into the hot water until it forms a smooth, glossy paste with no lumps.
- Add the condensed milk, cream, milk and salt and whisk until combined. Sprinkle in the xanthan gum while whisking, or blend with a stick blender, so it doesn't clump.
- Pour into a pint, taking care not to go above the max fill line, then freeze, level and lidded, for 24 hours.
- Press: ICE CREAM Spin on the ice cream setting. If it looks crumbly, add a tablespoon of milk and use the re-spin setting.
Nutrition per serving estimated
- Calories
- 519 kcal
- Fat
- 34 g
- of which saturates
- 21 g
- Carbohydrate
- 56 g
- of which sugars
- 39 g
- Fibre
- 11 g
- Protein
- 13 g
- Sodium
- 170 mg
We add up the nutrition in each ingredient, using standard food data from the US Department of Agriculture's FoodData Central (and typical packet values where it has no match, such as UK double cream), then divide by the 3 servings this recipe makes. Brands vary, so treat it as a guide. Optional extras and the liquid you top up with before spinning aren't counted.
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