EGGLESS NO CHURN DARK CHOCOLATE ICE-CREAM WITH ORANGE SORBET

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Description: I love ice cream, like A LOT! So much that I have a bucket list of different ice cream flavours to try. Ever since I have tried the @waitrosefoods dark chocolate icecream with blood orange sorbet, this combination has been on my mind. There’s one word to sum up this ice cream: AH-MAZING! It has the silky-smooth richness of dark chocolate without the bitterness and the tangy orange sorbet to balance the sweetness. This recipe is perfect for those unapologetic lazy days when you don’t have the patience, time or an icecream maker nevertheless it is a fabulous low-effort dessert that doesn’t sacrifice quality or taste. Out of all the foods I have shot, I seriously believe this has been the most difficult one with the little eyes waiting desperately for me to finish my task!

Dark chocolate icecream recipe:

Servings: 4-5 

Ingredients:

  • 1, 1/4 cups sweetened condensed milk
  • 1/2 cup cocoa powder (high quality with around 10-20% cocoa content)
  • 1, 1/2 tsp coffee mixed in 2 tbsp hot water
  • 2 tbsp whiskey/rum/chocolate liqueur (for softness) 
  • pinch of salt
  • 2 cups heavy cream

Instructions: 

  • Whisk and combine the condensed milk, cocoa powder, coffee, liqueur & salt until there are no lumps.   
  • Beat the cream in an electric whisker on high speed until soft peaks form. Fold in the whipped cream in parts into the condensed milk mixture. Don’t over stir.  
  • Pour into a container & cover with a piece of cling film. Freeze for at least 6 hours or overnight. 

Orange sorbet recipe: 

Servings: 3-4

Ingredients:

  • 3 cups fresh tangerine juice (seeds & pulp strained out) Tangerines have a vivid orange colour & flavour however if these are not available, use regular oranges & add 1/2 cup sugar plus juice from 1/2 lemon.

Instructions:

  • Pour the juice into a large zip lock bag, seal, lay it flat on a tray and freeze for 4-6 hours or overnight.
  • Blend the frozen juice in a food processor to break up large chunks. Work quickly to minimise melting.
  • Pour into a tray, cover with film & freeze again for 4-6 hours or overnight to firm up to a scoop-able consistency. 

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