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)
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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