I thought seeing as Valentine's day is around the corner it's time to begin the chocolate recipe fest! Also, this recipe will be updated with a video once I have edited it, so stay tuned!
Ice-cream that tastes as nice as the leading luxury brand for cheap, minimum effort and hardly any washing up. Every woman's dream I would have thought, except having to wait around for it to freeze. But you could always make it before you head to work so it'll be ready for your return...
☑ Soya (check for soya lecithin)
☒ Refined sugar products
☒ Cocoa (yes, I thought I'd contain it because I was allergic to cocoa for a time)
- 8 fluid ounces (225 millilitres, 1 US cup) whipping cream, 35%-40% fat content
- 6 fluid ounces (170 millilitres, ¾ US cup) condensed milk
- 3 tablespoons (45 millilitres) cocoa powder (see notes below)
- Pinch of salt
- Optional a
- 1 teaspoon (5 millilitres) ground cinnamon
- 1 teaspoon (5 millilitres) espresso powder
- In a large mixing bowl, pour the condensed milk. Add the cocoa powder and salt and mix well.
- If you like, you can also add the cinnamon and espresso powder for added taste interest. You can leave it out if you prefer.
- Pour in the cream, while stirring, then stir until it is all combined.
- Using an electric hand mixer, whisk until it is light and a soft-peak consistency. You want to to look and feel like chocolate mousse, basically.
- Pour into a 2 pint (560 millilitre, 2½ US cup) pudding mould with a lid (or you can use a loaf tin and cover with cling film) and smooth out the surface. Cover and freeze for 4 to 6 hours.
- Allow to temper for about 5 to 10 minutes before serving. Serve as a sundae with syrups, sprinkles and other nice things, on its own, or with cake.
- You can adjust the amount of cocoa powder to your liking, but always have at least 3 tablespoons and no more than 7 tablespoons (105 millilitres, two-fifths US cup)
- If cocoa powder is too rich and dark for you, you could use drinking chocolate powder, or a combination.
- Before freezing, you can gently fold in sweets or sprinkles. You could also gently marble in some syrup.
The idea of making ice-cream by mixing whipping cream and condensed milk together is quite common. Every single brand of condensed milk with have a version of the recipe on their website, Nigella Lawson uses this technique to make coffee ice-cream and pomegranate ice-cream, and every food blogger ever has had their own twist on it. But I like to think that I've found the best ratio of milk to cream for the softest, least icy and most luxurious ice-cream ever. Don't quote me on that, mind.
This makes about 1½ pints (850 millilitres, 3½ US cups) of ice-cream, which is enough to feed about 6 people with a sensible scoop or two, 4 people with a generous scoop or three, or one woman recently bereaved of her romantic partner/suffering with her time of the month... so gentlemen if you want to keep her quiet when she's in pain just make her a batch of this. She will love you forever, if that's what you want of course.
The ingredients to make this amount of ice-cream is roughly €3. So, to put it in understandable terms, a tub of Ben and Jerry's costs around €6.50: for half of the price, you can make almost twice as much yourself... which in the long run makes it quarter of the price. You know it makes sense!