Decadent, creamy, dreamy richly flavoured Chocolate Orange Ice Cream loaded with tiny chunks of luscious orange milk chocolate. That’s all I need to know. I am there – double scoop please! Incredibly quick and easy to prepare, this ice cream will take roughly 10 minutes to whip up; the only challenge is waiting a few hours for it to freeze! But it really is worth the wait. This recipe is adapted from my No Churn Ice Cream – Core Recipe. For other easy ice cream ideas, take a look.
Adding orange to chocolate ice cream takes it to a whole new level of deliciousness!
Whenever I visit an ice cream shop, I make a little pact with myself that I will try something other than chocolate – it never works. I see chocolate ice cream and I’m in there – if I’m going for a double scoop I may add another flavour but I cannot resist chocolate. I am very, very fussy and trust me, this recipe is amazing; the addition of orange simply takes it to a whole new level of deliciousness!
Ice cream works in cold and hot weather!
We are in Switzerland at the moment; the sun is shining brightly most days but the actual temperature is very, very cold. The sort of weather that makes you crave hot, comforting food with lashings of gravy or custard! However, one mention of homemade ice cream, and everybody gets very excited. Homemade chocolate orange ice cream, and we can’t even wait for supper! Ice cream works so well whatever the weather!
How to make Chocolate Orange Ice Cream – No Churn
Collect all your ingredients together:
finely grated orange chocolate – I use Terry’s
fresh double cream
sweetened condensed milk
How to make this delectable ice cream:
Roughly chop the chocolate and blitz in a food processor until it forms small crumbs. Alternatively, finely chop or grate the chocolate.
Beat the cream and the condensed milk with an electric whisk until it forms soft peaks.
place a sieve over the bowl and add the cocoa, coffee and salt.
Roughly stir in with a spoon.
Now whip until thickened.
Add the chocolate orange crumbs and the grated orange zest.
Fold in – do not over mix at this stage.
Pour into a freezer proof container. Cover with baking parchment, seal with a lid and freeze for a minimum of 6 hours. Voila!
NB You cannot taste the coffee, it is there as it helps to enhance the flavour of the chocolate. I always add a tiny bit of salt – it really helps to enhance all the flavours.
Made this recipe?
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