This is one seriously good batch of ice cream if I do say so myself (but I also have approval from the entire family as well).  It’s so creamy, smooth and… well, chocolatey, but not overly sweet.  Add 5 drops of doTERRA Peppermint essential oil to make choc peppermint and oh my lordy, you’ll love it!

It is great served alone, or over your favourite berries or even with some additive and preservative free sprinkles… deeeeeliiish!!!

We would absolutely love you to leave us a comment below and let everyone know what you think. It’s comments like this that make our day, and help us improve a recipe if we need to. We look forward to reading what you think!

Thanks
Tracey and Jo
xx

February 20, 2018
  • 5m
  • 7m
  • 12m
  • 1

Ingredients

  • 200 g whole milk
  • 600 g pure cream
  • 50 g sugar
  • 50 g milk chocolate
  • 30 g cacao powder
  • 50 g milk powder
  • 1/2 tsp. salt

Instructions

Thermal Cooking Method

  1. Add everything to your mixing jug and cook for 7 mins/100ºC/speed 4
  2. Pour entire contents into a freezable container, and sit on bench, out of direct sunlight, for one hour. Give a mix by hand and then freeze for four hours
  3. Take out of the freezer and pour back into mixing jug. Blitz for 10 secs/speed 7
  4. Pour contents into ice-cream moulds or a container and allow to set in the freezer overnight or for eight hours

Traditional Cooking Method

  1. Combine everything in a large pot and whisk well. Heat to a medium-hot heat, whisking continuously
  2. Once getting bubbly and starting to boil, reduce heat to a slow simmer, then allow to cook for five mins
  3. Pour entire contents into a freezable container, and sit on bench out of direct sunlight, for one hour. Give a mix by hand and then freeze for four hours
  4. Take out of the freezer and blitz ice-cream using a blender or stick blender on medium speed until contents are well mixed together
  5. Pour contents into ice-cream moulds or a container and allow to set in the freezer overnight or for eight hours
  • Lots