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Eggless Chocolate Ice Cream

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  • 300 ml sweetened condensed milk
  • 150 ml heavy cream A
  • 200 g dark chocolate (50-60%)
  • 200 ml heavy cream B
  • 10 ml dark rhum


  1. Combine the sweetened condensed milk with the heavy cream A and heat it up until hot.
  2. Remove from heat and pour over the chocolate.
  3. Mix until smooth.
  4. Place in the frigde for 3-4 hours or until chilled.
  5. Remove from the fridge and stir in the heavy cream B and rhum.
  6. Pour into your ice cream machine and churn according to your manufacturer’s user manual. Mine took 60 minutes of churning.
  7. Scoop into a casserole and place in the freezer to store.


You can easily customize the recipe by adding a wide range of extras to it: caramelized bananas, walnuts, peanuts, chocolate drops, berries etc. Or you can serve it with your favorite sauce: chocolate, berries, caramel, vanilla and the list can go on.

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