I personally don't need hot weather to enjoy ice cream, especially this Chocolate Orange Ice Cream. I could eat it all year round! It's a no churn ice cream, so you don't need an ice cream maker to make it. I absolutely love how easy no churn ice cream is to make! It's just a matter of mixing the ingredients together, whipping the cream and folding it all together. Then you can add toppings or fillings as you wish. I mixed a whole chopped up Terry's Chocolate Orange into this ice cream for nuggets of delicious chocolate with every bite!

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Ingredient Tips & Equipment Information

You will need sweetened condensed milk for this recipe, do not use evaporated milk as it will affect the final result.
The best kind of cream to use is double cream, which has around a 48% fat content. As long as you are using a high fat content cream that will thicken when whisked, then this will not greatly affect the final result. Using single cream, or a lower fat cream, will affect the final result.
You can use any cocoa powder, of course the better quality it is, the better flavour it will have. Also do make sure you are using cocoa powder and not a hot chocolate powder.
It’s best to use an electric hand mixer, or a stand mixer, to whisk up the double cream. It will take much longer by hand and require a lot of work!
Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.

For the full recipe with measurements, head to the recipe card at the end of this post.

How to make Chocolate Orange Ice Cream

To make the ice cream mix, together the cocoa powder, condensed milk and orange extract. In a seperate bowl whisk double cream to soft peaks, then fold it into the condensed milk mixture.

Mix chopped Terry's Chocolate Orange into the mixture, and pour it into a container, then decorate the top with a bit more chocolate. Then put it in the freezer for 4 hours or overnight.

For the full recipe with measurements, head to the recipe card at the end of this post.

What if you can't get hold of Terry's Chocolate Orange?

You could mix some milk or dark chocolate chips into the ice cream, or chopped chocolate pieces.

Can you use evaporated milk instead of condensed milk?

No, you must use condensed milk for this recipe to work.

What container should you use?

I used a 2lb loaf tin purely for aesthetic purposes, however this recipe makes a little extra than fits in the tin. I would recommend a 2.5L plastic tupperware container with a lid, to prevent freezer burn. Or you can split the mixture between smaller containers if you don't have one big one.

Troubleshooting

My number one tip for getting the best results is to read through this whole page of tips and recommendations before starting, and follow the recipe exactly. If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!

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