Chocolate Orange Ice Cream (No Churn)

Easy no churn chocolate orange ice cream

Course Dessert

Cuisine British

Keyword Ice cream

Prep Time 20

Freezing time 4

Total Time 4 20

Servings

Calories 427kcal

Author thebakingexplorer

Mix the condensed milk, orange extract and cocoa powder together in a mixing bowl
In another bowl, use an electric hand mixer to whip up the double cream to soft peaks
Gently fold the cream into the condensed milk mixture using a spoon or spatula
Chop up the Terry's Chocolate Orange into small chocolate chip size pieces
Gently mix most of the Terry's Chocolate Orange into the ice cream, reserve some to decorate the top if you like
Put the ice cream mixture into a 2.5 litre tub, put it in the freezer overnight or for at least 4 hours
Store in the freezer for up to 3 months

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.