This is a chocolate gelato (egg free ice cream), made with milk. No cream. But it’s still rich, creamy and amazing!
The best bit though, is that I’ve found a way of keeping that melt-in-your-mouth quality of chocolate chips even when frozen.
Normally, if you put chocolate chips into ice cream and freeze it, they have a waxy texture and you can’t taste the chocolate at all! But by melting the chocolate down, adding vegetable oil (which doesn’t solidify in a freezer), it gives the chocolate a lower melting point so you still get all the goodness!
I’ve also found a better way to get the chocolate chips into the ice cream. Instead of chopping the chocolate up with a knife, and getting rogue pieces of chocolate here and there, the best way to make sure you get lots in every bite, is to blitz the chocolate while it’s cold from the freezer. That way, it breaks up into tiny little pieces* and, when mixed into the ice cream, it creates the most divine, chocolatey ice cream ever.
Double Chocolate Chip Ice Cream
3 cups (750ml) milk (anything 1% or above)
2 tbsp cornstarch
1/4 cup (4 tbsp) powdered skimmed milk
1/2 cup (4 oz / 110g) sugar
1/2 cup to 2/3 cup (2-3 oz / 55-85g) cocoa powder (add the 1/2 cup, then add more to taste)
3 tbsp cream cheese (low fat is fine)
Put cornstarch in a small bowl with 2 tbsp of the milk and stir it together.
In a medium pot, put the rest of the milk, powdered skimmed milk, sugar, cocoa powder and cornstarch mixture. Constantly stir it all together over a medium heat until it barely reaches a boil and is slightly thickened.
Pour into a jug and let cool in the fridge for a couple of hours.