Not all homemade ice creams need to be made in a ice cream maker. This particular one dosen’t need constant stirring and whisking to obtain a smooth and creamy ice cream. Made with cream cheese which dosen’t need whipping but gives the cream density this chocolate delight ice cream just couldn’t be easier for you to make so have a go.

A great appliance to have handy in your kitchen is this great Kuhn Rikon 300w hand blender shopper & whisk, with its high power 300w  with 2 Speeds. It also is a great price and comes with measuring cup and chopping container Whisk attachment and stainless steel rod and blade. Its uses in cookery are endless you will be using in most recipes. 

Your going to need: 500g vanilla Custard ( you could use a ready made version if you wish for quickness too), 400g light cream cheese, 100g icing sugar sifted, 300g plain chocolate broken in the pieces and 100ml milk (remember to use the variety to suit your diet like soya etc if needed).

First start by melting 200g of your chocolate in a bowl with your custard over a saucepan stirring until smooth. PLace the cream cheese and icing sugar in a mixing bowl and gradually whisk this into the warmed chocolate custard mix. Then whisk in the milk and chill in the refridgerator. When chilled pour this into a freezer grade plastic tupperware container (at least 1.5 litres in size) covering with a fitted lid or clingfilm if you don’t have a lid and freeze in your freezer for at least 2 hours, (until almost frozen). You can if you have a ice cream maker follow the instructions and use your appliance if you wish as in my previous blog  homemade ice cream in a flash. 

Put your remaining chocolate into a microwave proof food bag, seal the bag and microwave for 1 minute on high to melt. You can then snip of the corner of the bag and drizzle this chocolate in to the readymade ice cream in it tupperware container. Leave to set and stir the set drizzled chocolate into the ice cream which gives you small slithers of chocolate throughout your icecream. Finally freeze your icecream for around another 2 hours until completely frozen.

Then serve as required whether thats with a scrummy hot chocolate pudding, with fresh local strawberries, on top of a delicious homemade dessert or even as my kids love to do sandwich digestive biscuits with a scope of ice cream and enjoy.

Another idea might be to fill profiteroles with this instead of fresh cream see my previous blog chocolate profiteroles with chantilly cream made in your mixer for a great dessert and recipe.

Tell me your ideas of how you serve ice cream and what you favourite variety of ice cream is?