Easy Malteser chocolate ice cream
Makes: 12 scoops
Total time: 
Easy Malteser chocolate ice cream
Serve drizzled with chocolate sauce and scattered with extra crushed Maltesers
Makes: 12 scoops
Total time: 
See more recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 1 x 397g tin condensed milk
- 50g cocoa powder, sifted
- 600ml double cream
- 2 x 37g bags Maltesers, roughly crushed, plus extra to serve
Step by step
- Pour the condensed milk into a mixing bowl and beat in the cocoa powder until smooth.
- Whip the double cream to soft peaks and fold into the chocolatey condensed milk. Stir in the crushed Maltesers and scrape the mixture into a shallow lidded container. Freeze for at least 4 hours or until solid.
- Transfer the ice cream to the fridge to soften for at least 30 minutes, to make it easier to scoop.
- Serve drizzled with chocolate sauce and scattered with extra crushed Maltesers.
Chef quote
Condensed milk gives this super-easy no-churn ice cream a wonderfully velvety texture.
