Chocolate Ice Cream (No-Churn)

This chocolate ice cream uses two forms of chocolate: cocoa powder for depth and melted dark chocolate for richness and a smooth set. Both are cooled before they meet the whipped cream, which is the one step that matters; warm chocolate will melt the cream and you will lose the airiness. The result is dense, glossy and properly chocolatey, not just sweet. It is a good partner for brownies, cakes and banana, and a favourite with children.

Method

1. Heat the milk in a small pan until steaming, then switch off the heat. Whisk in the cocoa until smooth and lump-free.
2. Add the chopped dark chocolate and stir until completely melted and glossy. Cool to room temperature, about 15 minutes.
3. Whisk the condensed milk, vanilla and salt into the cooled chocolate mixture until smooth.
4. Chill a bowl and beaters, then whip the cold cream to stiff peaks.
5. Fold a third of the cream into the chocolate mixture to lighten it.
6. Fold in the remaining cream gently until the colour is even, with no pale streaks.
7. Fold in the chocolate chips if using. Transfer to a lidded container and press butter paper on the surface.
8. Freeze for at least 6 hours or overnight until firm. Rest for 5 minutes before scooping.

What to serve it with

Serve with a drizzle of warm chocolate ganache, crushed nuts, or beside a slice of eggless sponge cake.

Storage

Freeze covered for up to 2 weeks. Re-cover the surface with butter paper after each use.

Variations

• Add 1 tsp instant coffee to the hot milk for mocha ice cream.
• Fold in crushed chocolate sandwich biscuits for a cookies-and-cream style.
• Swirl in 2 tbsp peanut butter before freezing.

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Recipe by Chef Purna Shah. More videos on YouTube and Instagram.