3-ingredient no churn CHOCMILK ice cream
Servings: 6-8
Ingredients
2 cups (500ml) whipping cream, chilled
1/4 – 1/3 cup NOMU Reduced Sugar CHOCMILK powder, according to your preference
1/2 tin (about 200g) condensed milk
1/2 pack Oreos, roughly chopped (optional)
Directions
Place the cream and CHOCMILK powder in a large mixing bowl and whip using an electric mixer until thickened to soft peaks. Drizzle in the condensed milk and mix again until thick and creamy – be careful not to overmix as this can cause the cream to split.
Stir through most of the chopped Oreos if using, reserving a few for sprinkling on top.
Pour half the ice cream mixture into a freezer-safe container and sprinkle over a little extra CHOCMILK powder and Oreo pieces. Repeat with the rest of the mixture. Cover with cling film and chill for about 4 hours until firm enough to scoop.
Leave the ice cream to soften at room temperature for about 10 minutes if necessary, then scoop into sundae glasses or sugar cones.
Tip: To help scoop the ice cream more easily, dip your ice cream scoop in a mug of boiling hot water and dab off the excess over paper towel (don’t wipe off all the water). Repeat between each scoop.
Ingredients
2 cups (500ml) whipping cream, chilled
1/4 – 1/3 cup NOMU Reduced Sugar CHOCMILK powder, according to your preference
1/2 tin (about 200g) condensed milk
1/2 pack Oreos, roughly chopped (optional)
Directions
Place the cream and CHOCMILK powder in a large mixing bowl and whip using an electric mixer until thickened to soft peaks. Drizzle in the condensed milk and mix again until thick and creamy – be careful not to overmix as this can cause the cream to split.
Stir through most of the chopped Oreos if using, reserving a few for sprinkling on top.
Pour half the ice cream mixture into a freezer-safe container and sprinkle over a little extra CHOCMILK powder and Oreo pieces. Repeat with the rest of the mixture. Cover with cling film and chill for about 4 hours until firm enough to scoop.
Leave the ice cream to soften at room temperature for about 10 minutes if necessary, then scoop into sundae glasses or sugar cones.
Tip: To help scoop the ice cream more easily, dip your ice cream scoop in a mug of boiling hot water and dab off the excess over paper towel (don’t wipe off all the water). Repeat between each scoop.
Ingredients
2 cups (500ml) whipping cream, chilled
1/4 – 1/3 cup NOMU Reduced Sugar CHOCMILK powder, according to your preference
1/2 tin (about 200g) condensed milk
1/2 pack Oreos, roughly chopped (optional)
Directions
Place the cream and CHOCMILK powder in a large mixing bowl and whip using an electric mixer until thickened to soft peaks. Drizzle in the condensed milk and mix again until thick and creamy – be careful not to overmix as this can cause the cream to split.
Stir through most of the chopped Oreos if using, reserving a few for sprinkling on top.
Pour half the ice cream mixture into a freezer-safe container and sprinkle over a little extra CHOCMILK powder and Oreo pieces. Repeat with the rest of the mixture. Cover with cling film and chill for about 4 hours until firm enough to scoop.
Leave the ice cream to soften at room temperature for about 10 minutes if necessary, then scoop into sundae glasses or sugar cones.
Tip: To help scoop the ice cream more easily, dip your ice cream scoop in a mug of boiling hot water and dab off the excess over paper towel (don’t wipe off all the water). Repeat between each scoop.
Ingredients
2 cups (500ml) whipping cream, chilled
1/4 – 1/3 cup NOMU Reduced Sugar CHOCMILK powder, according to your preference
1/2 tin (about 200g) condensed milk
1/2 pack Oreos, roughly chopped (optional)
Directions
Place the cream and CHOCMILK powder in a large mixing bowl and whip using an electric mixer until thickened to soft peaks. Drizzle in the condensed milk and mix again until thick and creamy – be careful not to overmix as this can cause the cream to split.
Stir through most of the chopped Oreos if using, reserving a few for sprinkling on top.
Pour half the ice cream mixture into a freezer-safe container and sprinkle over a little extra CHOCMILK powder and Oreo pieces. Repeat with the rest of the mixture. Cover with cling film and chill for about 4 hours until firm enough to scoop.
Leave the ice cream to soften at room temperature for about 10 minutes if necessary, then scoop into sundae glasses or sugar cones.
Tip: To help scoop the ice cream more easily, dip your ice cream scoop in a mug of boiling hot water and dab off the excess over paper towel (don’t wipe off all the water). Repeat between each scoop.
