Chocolate ice cream is such a treat! This was my next little test to create a waste free version of this household favourite. One of the main ingredients in normal ice-cream is….well….cream. In inner west Melbourne, local farms have long gone so unless you are prepared to pay an extortionate amount for organic cream, you will have to settle for cream in plastic bottles.
I couldn’t accept the possibility of not eating ice-cream at home again. There had to be an alternative! Thankfully the answer was already in my fridge…. yoghurt! I have come up with a recipe that mixes ingredients from Nigella Lawson’s No Churn ice-cream and this recipe from All recipes. The chocolate, coco and cornstarch can be bought in cardboard or paper packaging, while vanilla essence comes in a glass bottle. I hope you enjoy it. Photos coming soon.
1 serve of homemade condensed milk
1 Tablespoon of cornstarch
1 block of milk or dark chocolate
3 Tablespoons of coco powder
1 teaspoon of vanilla essence
1 1/2 cups of homemade yoghurt
1. In a heavy bottom pot, slowly melt the block of chocolate and condensed milk over a low heat.
2. Slowly mix the coco powder, and cornstarch into the chocolate mixture until well combined.
3. Remove from heat and mix in the vanilla essence and yoghurt until well combined.
4. Place in refrigerator to chill.
5. Once chilled, place in ice-cream maker and let it work its magic.
This will give you a gorgeously rich chocolate frozen yoghurt that I argue equals any store bought chocolate ice-cream out there. At first I was against buying an expensive ice-cream maker, but I was so surprised at how cheaply they can be bought 2nd hand I quickly changed my mind. Eventually I picked one up for the princely sum of $11.40. I can now happily report our ice-cream drought has ended.