Speedy No-Churn Chocolate Ice Cream

This is our veganised version of a popular ‘no-churn’ ice cream craze! It takes just 10 minutes to make and it’s creamy and delicious — believe the hype 🙂

Easy recipeEasy Gluten free Wheat freeQuick meal Freezable recipe Cheap as chickpeasKid recipe
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Preparation time

10 min

Cook time

6 hr

Total time

370

Meal

  • vegan-desserts

Servings

10-12

Ingredients

  • 50g cocoa or raw cacao powder
  • 90ml water
  • 370g vegan condensed milk
  • 450ml vegan double cream (we used Elmlea)
  • ¼ tsp salt
  • ½ tsp vanilla extract or paste
  • 100g (approx.) chocolate of your choice (or vegan brownies etc), broken into chunks (we were indulgent and used a bar of Rhythm 108 Hazelnut Truffle bar)

Instructions

  1. In a small saucepan, mix together the cocoa powder and water on a medium heat for a few minutes until the cocoa powder has dissolved.
  2. In a large mixing bowl, use an electric whisk to thicken up the double cream. Then add the cocoa mix, the condensed milk, salt and vanilla and whisk again until combined and the cocoa powder has dissolved.
  3. Add most of the chocolate chunks and then pour into a 2 litre container. Sprinkle over the remaining chocolate and then freeze for a minimum of 6 hours.

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