No-churn Ice Cream

: For 6 people

With this chocolate ice cream recipe you only need a handful of ingredients. In a few minutes you can put a bowl of delicious homemade ice cream in the freezer.

600ml double cream
397g condensed milk
25g icing sugar
25g cocoa powder
200g dark chocolate
60g chopped hazelnuts
12 Guylian Sea Shell chocolates (to decorate)

  1. For the ice cream:

  2. Whisk the cream in a large bowl for a few minutes until light peaks form. Stir in the condensed milk, then whisk again until thick. Set the melted chocolate aside to cool for a few minutes.

  3. Sift the icing sugar and cocoa powder together into a small bowl. Gently fold into the cream mixture, then add the cooled melted chocolate and chopped hazelnuts. Stir everything together until well combined, then spread the mixture into a deep baking tin or Tupperware.

  4. Freeze for at least four hours, or overnight.

  5. For the Finishing Touch:

  6. Serve scooped into individual bowls topped with chopped hazelnuts and Guylian Sea Shell chocolates.