N
othing says summer like an ice cream. While there’ll always be a place for a 99 drenched in strawberry sauce and finished with a Flake, gourmet gelato is having a moment. Our appetite for this indulgent treat knows no bounds, with fancy parlours popping up all over the country and ice-cream makers trending on socials. But if you don’t have the space or budget for a dedicated kitchen appliance, we’ve got you. This simple recipe, requiring just your freezer, may not please gelato purists but, when it comes to texture and flavour, we’re certain it’ll hit the (sweet) spot with kids and adults alike.
N O - C H U RN C H O C O L AT E I C E C RE A M Serves 12 Takes 15 mins plus freezing Cost per serve 38p
Add 4 tbsp cocoa powder to a bowl, then whisk in 100ml milk with a fork until fully combined and smooth. Pour in 600ml double cream, ½ x 397g tin condensed milk and 2 tsp vanilla extract. Beat with an electric whisk until stiff peaks form. Transfer to a 2ltr freezerproof container, cover and freeze until firm. Remove from the freezer 10 mins before serving. Each serving contains Energy
1205kJ 291kcal 15%
Fat
Saturates
Sugars
Salt
26g 16g 11g <0.1g 37% 81% 12% 1%
of the reference intake. See page 9. Carbohydrate 11g Protein 3g Fibre 1g
No-churn chocolate
50