No-churn fresh mint and chocolate ice cream recipe

Ingredients for No-churn fresh mint and chocolate ice cream

• 15 g mint, coarsely chopped

• 480 ml double cream, divided

• 110 g bittersweet chocolate (65%–75% cacao), coarsely chopped

• 400 g tin sweetened condensed milk

• 5 ml kosher salt

• 40 g Dutch-process cocoa powder

How to make No-churn fresh mint and chocolate ice cream

1. Bring the mint and 240 ml of cream to a bare simmer in a small saucepan over medium heat. Remove from heat, cover, and let infuse for 30 minutes. Strain through a fine-mesh sieve into a measuring jug, pressing on the solids; discard the solids. Chill the cream until very cold, about 30 minutes.

2. Just before the cream is ready, melt the chocolate in a heatproof bowl set over a saucepan of simmering water, ensuring the bowl does not touch the water. Stir occasionally until melted and smooth. Alternatively, melt the chocolate in a microwave in 20-second increments, stirring between bursts.

3. In a medium bowl, mix together the sweetened condensed milk and salt.

4. Pour the remaining 240 ml of cream into the chilled infused cream in the measuring jug, ensuring you have a total of 480 ml. Transfer to a medium bowl. Using an electric mixer, beat the cream, starting on low speed and gradually increasing to medium-high as it thickens, until billowy and stiff peaks form, about 4 minutes.

5. Add a dollop of whipped cream to the condensed milk mixture and mix with a rubber spatula to lighten the mixture for easier folding. Gently fold in the remaining whipped cream, then sift in the cocoa powder. Fold carefully, running the spatula down the sides and along the bottom of the bowl, lifting up through the centre and over the top while rotating the bowl, until very few streaks of condensed milk mixture remain and the cocoa powder is fully combined.

6. Scrape about one quarter of the ice cream base into a loaf pan measuring at least 22 x 11 cm. Using a fork, drizzle about one third of the melted chocolate over the ice cream base. Repeat the layering process, finishing with a layer of ice cream base to create a total of 4 layers of ice cream base and 3 layers of drizzled chocolate. Cover with cling film or an airtight silicone lid and freeze until solid, for at least 8 hours.

7. To serve, transfer the loaf pan to the refrigerator and let the ice cream soften for 10 minutes before scooping into bowls.

Do Ahead: The ice cream can be made up to 1 week in advance. Keep it frozen.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.