Easy Malteser chocolate ice cream
Makes: 12 scoops
Total time: 
Easy Malteser chocolate ice cream
Serve drizzled with chocolate sauce and scattered with extra crushed Maltesers
Makes: 12 scoops
Total time: 
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Nutritional information (per serving)
Calories
0Kcal
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
Ingredients
- 1 x 397g tin condensed milk
- 50g cocoa powder, sifted
- 600ml double cream
- 2 x 37g bags Maltesers, roughly crushed, plus extra to serve
Step by step
- Pour the condensed milk into a mixing bowl and beat in the cocoa powder until smooth.
- Whip the double cream to soft peaks and fold into the chocolatey condensed milk. Stir in the crushed Maltesers and scrape the mixture into a shallow lidded container. Freeze for at least 4 hours or until solid.
- Transfer the ice cream to the fridge to soften for at least 30 minutes, to make it easier to scoop.
- Serve drizzled with chocolate sauce and scattered with extra crushed Maltesers.
Chef quote
Condensed milk gives this super-easy no-churn ice cream a wonderfully velvety texture.
