‘Easiest ever’ no-churn chocolate ice cream contains just five ingredients

The weather in the UK has been lovely and there’s nothing more enjoyable than a bowl of ice cream on a hot day – especially on National Ice Cream Day which falls today on July 16.

While supermarkets, ice cream vans and ice cream parlours do provide the goods, making your own ice cream is a really fun kitchen activity.

Tesco’s no-churn chocolate ice cream recipe is very easy to make and serves 12 people, so is a great crowd-pleaser when entertaining guests.

Taking just 15 minutes to prep before popping in the freezer, it’s certainly one to get the kids and grandkids involved in too.

The recipe contains just five ingredients so won’t require any traipsing around the supermarket for hours. The simple recipe is also guaranteed to not break the bank.

READ MORE: James Martin’s homemade pizza recipe has ‘tons of flavour’

Tesco stated: “Could this be the easiest ever ice cream recipe? A no-churn chocolate ice cream that’s ready for the freezer in just 15 minutes, all you have to do is wait patiently before you dig in…”

Tesco’s recipe doesn’t account for toppings so feel free to go wild with these.

Great toppings for chocolate ice cream include chocolate chips, chocolate sauce, wafers, confectionery, marshmallows and fruits – chocolate goes well with bananas and strawberries in particular.

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60g unsweetened cocoa powder

One 397g tin sweetened condensed milk

500ml double cream

¼ tsp salt

100g dark chocolate, roughly chopped


1. Put the cocoa powder into a small saucepan with 100ml water. Stir over a medium heat until dissolved.

2. Pour this cocoa mix into a large mixing bowl, adding the condensed milk, cream and salt. Use an electric whisk to whisk until smooth -the cocoa should be dissolved. Those who do not have an electric whisk can put everything into a blender and blitz until smooth.

3. Stir in most of the dark chocolate and pour into a large two litre container. Take the remaining chocolate and sprinkle it over, then freeze for at least six hours. Take the ice cream out of the freezer 15 minutes before you’re ready to eat it.

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