All an ice cream machine does is churn and freeze the mixture at the same time. The churning ensures all the ice crystals are broken up, making it smooth and creamy. To achieve the same effect without a machine, simply whisk your semi-frozen mixture in its container 3 or 4 times every 2-3 hours – an electric whisk will give the best results. As soon as you see the mix freezing around the edges it’s ready to whisk, and it will thicken up each time you whisk it. After the final whisk, leave overnight to freeze. Let it rest in the fridge for 20 minutes before serving.


500ml (18fl oz) double cream

3tbsp cocoa powder

150g (5½oz) bittersweet or semisweet chocolate, chopped

250ml (9fl oz) whole milk

1tsp instant coffee granules

5 large egg yolks

170g (6oz) caster sugar

12 chocolate chip cookies

Pour 250ml (9fl oz) of the double cream into a medium saucepan, add the cocoa powder and whisk well to combine. Bring to the boil, then simmer on a very low heat for just 30 seconds, continuing to whisk all the time.

Remove from the heat and add the chocolate. Stir until smooth, then add the remaining cream. Pour the mixture into a large bowl, scraping the saucepan thoroughly, then set a mesh strainer on top of the bowl.

Warm the milk and coffee in the same saucepan. In a separate bowl, whisk the egg yolks and sugar together. Slowly pour the milk and coffee into the egg-yolk mixture, whisking, then pour it back into the saucepan. Stir over a medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens slightly and coats the spatula.

Pour the custard through the strainer into the bowl with the chocolate and cream, and then stir in until smooth. Cover the surface with cling film and cool completely. Refrigerate for 2 hours or overnight, then churn in an ice cream maker according to the manufacturer’s instructions or use the No Ice Cream Maker method. Spoon into a suitable container and freeze until ready to use. To serve, spoon a generous amount of ice cream onto a chocolate chip cookie and sandwich together with another cookie.

COOK’S TIP: Use chocolate with 70% cocoa content for a really deep chocolate taste. Or look out for flavoured chocolates – Lindt and Green & Black’s do varieties such as chilli or mint that will add an extra kick to your ice cream.


Company Profile

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