Healthier chocolate ice cream
- July 2017
- Makes about 1.5 litres
- Hands-on time 25 min, plus cooling, churning and freezing
We’ve reduced the fat in our healthier chocolate ice cream recipe by using semi-skimmed milk and just enough cream to give it a wonderfully silky texture.
Want more? We’ve got lots more (less healthy) ice cream recipes here.
- 9.1g (4.8g saturated)
- 21.6g (19.8g sugars)
- 1 litre semi-skimmed milk
- 4 tbsp double cream
- 200g dark chocolate (70% cocoa solids), roughly chopped
- 140g caster sugar
- 6 large free-range egg yolks
- 2 tbsp cornflour
- Put the milk, cream and chocolate in a medium saucepan with half the sugar. Heat over a low heat, allowing the chocolate to melt and the milk to gently steam. When the chocolate has melted, gently stir with a spatula to combine.
- Using an electric hand mixer, whisk the egg yolks, cornflour and remaining sugar in a mixing bowl until light and pale. Pour a third of the chocolate milk into the yolk mixture and combine, then pour all the mixture back into the chocolate milk saucepan and stir. Cook over a medium heat, stirring constantly, for 10-15 minutes to form a custard thick enough to coat the back of a spoon.
- Pour the custard mixture into a large bowl and cover with cling film touching the surface to stop a skin forming. Allow to cool slightly, then chill in the fridge.
- When completely cool, freeze-churn the ice cream mixture in an ice cream maker for 30 minutes or until almost frozen. If you don’t have an ice cream maker, put the mixture in a freezerproof container and freeze for 45 minutes. As soon as it starts to freeze around the edges, take it out of the freezer and whisk with an electric hand mixer (or in a food processor), then freeze again. Repeat every 30 minutes until frozen; it will take 2-3 hours.
- Freeze the churned ice cream in a large freezerproof container for at least 4 hours or overnight. Take out of the freezer 10-15 minutes before serving and leave at room temperature so the ice cream reaches ideal scooping consistency.
Freeze leftover egg whites in a freezer bag, marked with the date and the number of whites, for up to 3 months. Use for meringues or other recipes.
The ice cream will keep in a sealed container in the freezer for up to 3 months.
Ice cream is usually made with a blend of whole milk and cream, or just cream. We’ve reduced the fat by using semi-skimmed milk and just enough cream to give it that creamy texture.
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