Homemade Chocolate Ice Cream | Lonumedhu

Homemade Chocolate Ice Cream


Making ice cream at home is actually pretty easy. This chocolaty one comes together with just a handful of ingredients and a little bit of time.

There are two key ingredients in making homemade ice cream. One is the whipping cream which gives the ice cream body and texture and the other is the condensed milk which defines the taste of it by giving it sweetness and creaminess.


In our recipe we’ve used Choice Sweetened Condensed Milk which we got from one of our partners STO (State Trading Organisation). Choice Sweetened Condensed Milk is smooth and creamy with just the right amount of sweetness making it ideal for this ice cream recipe as well as many other desserts.



Serves: around 6


  • 270g dark cooking chocolate (divided)
  • 190g Choice Sweetened Condensed Milk (half can)
  • 1/3 cup cocoa powder
  • 1 1/3 cup whipping cream (divided)
  • ¼ tsp. instant coffee



  1. Place the bowl you are going to be using for whipping the cream in the fridge. Keep it in there for at least 15 minutes.
  2. Break 200g dark cooking chocolate into large chunks and chop 70g dark cooking chocolate into small chunks. Set them aside separately.
  3. Add the 200g of dark cooking chocolate large chunks to a pot along with the sweetened condensed milk. Cook over medium low heat, stirring constantly until the chocolate melts (for us this took 3 minutes).
  4. Then add the cocoa powder and 1/3 cup whipping cream to the pot. Keep mixing and cooking over medium low heat until well combined. Then add the instant coffee and keep mixing and cooking until the coffee dissolves too (for us this step took around 3 minutes). The chocolate ganache is now ready.
  5. Cool the ganache in the fridge for 30 minutes.
  6. Remove the bowl (from Step 1) from the fridge and add 1 cup whipping cream to it.
  7. Beat with a handheld electric mixer on low speed until you get soft peaks (soft peaks mean when you take the beater out of the whipping cream, the beater would have peaks that barely hold their shape and flop easily. For us this took around 5 minutes).
  8. Add the chocolate ganache and dark cooking chocolate small chunks (70g) into the whipped cream and beat on medium speed until you get stiff peaks (stiff peaks mean when you lift the beaters from the mixture, the peaks hold their shape and if you hold the bowl upside down over your head, the mixture would not fall on to your head. We were able to achieve stiff peaks in around 1 minute).
  9. Pour the mixture in to a bowl or container (add some extra chocolate chunks for decoration if you’d like that), cover tightly with cling wrap and freeze for at least 4 hours.
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