If you don’t have an ice cream maker, you can still make this, but it will take more time.
Translation | Amaryllis Tsegou
First, chill the ice cream base in the freezer until it starts to set, then take it out and beat it with a hand mixer for 3-4 minutes. Put it back in the freezer and repeat the process 1-2 more times. Like do, the ice cream gets a fluffy texture, without crystalising, while also becoming smoother and more velvety.
No-churn stracciatella ice cream
Prep time: 10 mins | Waiting time: 2 hours | Serves: 6
Ingredients
- 500 g heavy cream, 35% fat, cold
- 1 can sweetened condensed milk (397 g), chilled
- 300 g dark chocolate, shaved
- 3 tsp vanilla extract
- chocolate syrup, for serving
Directions
- For the stracciatella ice cream, whip the heavy cream into soft peaks, add the vanilla and then the sweetened condensed milk in a steady stream, while continuing to beat.
- Fold in the cooking chocolate flakes and mix gently to combine.
- Transfer to a bowl with a lid and place the ice cream in the freezer for 5-6 hours.
- Serve the ice cream in cones or bowls, topped with chocolate syrup.
Tip
Besides chocolate flakes, you can also use finely chopped cooking chocolate or chocolate sprinkles.
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