Monday, 9 April 2018

Easy Chocolate Icecream, No machine needed

Easy Chocolate Ice cream, No machine needed
 Easy Chocolate Ice Cream-no machine needed, easy chocolate ice cream, no churn chocolate ice cream, old fashioned chocolate ice cream, homemade chocolate ice cream, very rich custard style ice cream, best home made chocolate ice cream. If an assortment of all these words gets your attention, interest or drool meter on high, then welcome for you have reached the right page.

This simple, delicious, custard based and good old fashioned home made style ice cream will make you lick the bowl clean and sneak into the refrigerator for seconds, it is that good. What makes it so so good are the eggs that give this chocolate ice cream it's silky consistency and don't worry, I promise that the eggs will not curdle any where in the preparation process.

The secret lies in mixing all the ingredients along with the eggs before you put the mixture to heat.

Summer has set its hot foot across the globe and summer time means, its time for ice cream and not just any ice cream but this easy chocolate ice cream where no machine is needed, so read on for the recipe friends, for disappointed is something you wont be.

Serves: 6 - 8 persons

You will need:

2 large eggs (at room temperature)
200 ml fresh single cream (not whipping cream; 25% fat)
200 ml condensed milk (i.e. 1/2 a standard tin)
2 tablespoons cocoa powder
50 grams (1/4 cup) dark chocolate (melted)
1/2 cup milk (use any type you have on hand)
Nuts/ seasonal fruits or chocolate curls to garnish)


In a medium sized non stick pan break in two whole eggs.

 Roughly whisk the eggs with the aid of a wooden spoon.

Now to the whisked eggs add in the cream, condensed milk and the milk and mix well.

Next add in the cocoa powder and stir in well, you will notice some cocoa powder lumps, but these will dissolve slowly as the mixture heats up.

Now transfer the pan onto a very low gas burner, allow to cook on low heat, occasionally stirring in between to dissolve the cocoa lumps and from preventing the mixture from sticking to the bottom of the pan.

After about 20 to 25 minutes you will notice that the mixture has taken up a thick custard form and evenly coats the back of the wooden spoon without sliding off. At this point turn off the heat and transfer your custard into a freezer proof dish (a cake tin works perfectly well)

As soon as you pour your custard into the dish, cover with plastic wrap such that it touches the surface of the custard. This will prevent the custard from forming skin.

Freeze this custard for at least 6 hours (till it starts to set but is soft in the center when you push in with a finger)

Break the semi set custard with a large spoon and transfer to a blender or food processor.

Blitz it once and pour back into the freezer proof container.

Cover with a lid and freeze for at least 8 hours.

After 8 hours, scoop out the ice cream into individual bowls and served sprinkled with nuts, chocolate chips or fresh seasonal fruit.



  1. What a delicious share !! Clicks are amazing as well...

  2. Thank you my friend, I'm glad that you enjoyed the recipe :-)


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