Chocolate no-churn ice cream recipe

Chocolatey and creamy, this easy ice cream will be a family favourite. Photo / Fresh Media

This easy ice cream looks just as impressive as it tastes but is easy to make. No special equipment required.

Condensed milk is the magic ingredient when making no-churn ice cream – the result will be creamy, smooth and not icy. This version is rich with hazelnut chocolate spread and is studded with pecans and chunks of soft-centred hazelnut praline chocolates.

Chocolate no-churn ice cream

Serves 10

Ingredients

1 tin sweetened condensed milk

600ml cream

200g hazelnut chocolate spread

1 tsp vanilla

100g hazelnut praline chocolates, roughly chopped

50g pecans, toasted and chopped

To serve

Chocolate drizzle

Cocoa powder

Hazelnut praline chocolates

Chopped pecans

Method

1. Put the condensed milk, cream, chocolate spread and vanilla into a large bowl. Whisk with an electric mixer until thick and stiff.
2. Fold in the pecans and pieces of chocolate. Pour into a freezer container (or a large loaf or bundt cake tin) lined with cling film. Cover with more cling film and freeze for at least 6 hours until solid.
3. Remove from the freezer 20 minutes before serving to allow it to soften slightly.
4. Serve with chocolate drizzle, a dusting of cocoa and extra pecans and praline chocolates.

Afterword

The ice cream will keep (frozen) for 2-3 months.

– fresh.co.nz