Leftover Easter Egg Chocolate Ice Cream
A creamy but light and not overly sweet no churn choc-chip ice-cream flavoured with vanilla and a hint of mint. Ideal for using up all those leftover bits of Easter chocolate. Serve with chocolate sauce if desired.
Servings: 20 scoops
Calories: 199kcal
Ingredients
- 600 ml double cream (heavy cream)
- 2 sprig fresh mint
- 200 g condensed milk (half a standard sized tin)
- ½ vanilla pod
- 250 g Easter chocolate mixed or otherwise
Instructions
- Warm 100ml of the cream with the mint in a covered pan until nearly boiling. Turn off the heat and leave to infuse until cool.2 sprig fresh mint
- Strain the cooled cream and add it along with the rest of the cream to a large bowl. Add the condensed milk.200 g condensed milk
- Scrape out the seeds from the vanilla pod and add to the cream (you could use vanilla extract, or ground vanilla pod or even vanilla paste).½ vanilla pod
- Whip the cream until soft peaks form.
- Roughly chop the chocolate (or place in a bag and bash with a rolling pin) and add to the cream, reserving a couple of spoonfuls to scatter on top if desired. Fold into the cream.250 g Easter chocolate
- Pour the cream into a 1 litre tub and scatter the reserved chocolate over the top. Place in the freezer for at least two hours.
Notes
Yields one litre plus a little bit more.
Please note: calories and other nutritional information are per serving. They’re approximate and will depend on exact ingredients used.
Nutrition
Calories: 199kcal | Carbohydrates: 14g | Protein: 2g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 45mg | Sodium: 26mg | Potassium: 96mg | Fiber: 1g | Sugar: 12g | Vitamin A: 468IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 1mg