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Chocolate Ice Cream

Serves 10 (2 scoops per serve)


  • 1 x 375g can Australian reduced fat evaporated milk, chilled
  • 1/3 cup drinking chocolate powder
  • 1 tablespoon Creme De Cacao or other chocolate liqueur
  • 1 teaspoon gelatine
Download Recipe (PDF)


  1. Whip evaporated milk and drinking chocolate in a large bowl until thick, creamy and doubled in volume. Dissolve gelatine in creme de cacao over hot water or in microwave oven on High (100%) for 20-30 seconds. Add to milk gradually while beating at high speed. Pour into an ice cream tray or container to freeze. Whip again after 2 hours, and replace in freezer. Makes about 2 litres or 20 medium scoops.

Nutritional Information

Nutrients per serve:
Energy (kj) 127
Sodium (mg) 0
Calcium (mg) 57
Iron (mg) 0


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