Choc swirl ice cream – “no-churn”

Choc swirl ice creamThis is a no-churn ice cream recipe made with evaporated milk. You will be amazed how delicious and creamy it tastes. I have the chocolate as optional as this also makes a lovely vanilla ice cream. When serving, place in the fridge for 30 minutes before scooping.

Makes 2 litres|Freeze overnight + chilling time

Utensils required: Electric whisk|Measuring cups & spoons & scale| 2 litre metal tin

1 tin evaporated milk refrigerated overnight
300 mls double cream
190 grams castor sugar
1 teaspoon vanilla extract
150 grams dark chocolate – 70 % cocoa solids (optional)

  1. Place a 2 litre metal bowl in the freezer, preferably overnight
  2. Heat chocolate over boiling water until melted, then set aside to cool
  3. Beat the evaporated milk with electric beaters  until it thickens and ripples form, about 2 minutes
  4. Add the castor sugar a tablespoon a time while beating
  5. Add double cream and beat for another 2 minutes until thick, then stir in vanilla
  6. Add melted chocolate and stir into ice cream mixture. The chocolate with harden when reaching the cold mixture so stir to disperse the chocolate strands.
  7. Pour into the metal container and freeze overnight

Choc swirl ice creamChoc swirl ice cream