Chocolate Ice Cream


Darkly Divine Chocolate sumptuously mixed with cream is the essence of this summer recipe.

This English recipe first appeared in Christian Aid News, Christian Aid's quarterly magazine.

Making (at least) four portions, this recipe takes 20 minutes to prepare plus 5 hours freezing time.

This recipe contains the following types of ingredient: eggs; dairy and honey; plants and fungi.


egg yolks
125 g
FAIRTRADE caster sugar
900 ml
double cream
5 ml
vanilla essence
325 g
FAIRTRADE plain chocolate


Whisk the egg yolks and sugar together in a pyrex bowl until the mixture is light and airy. Add half of the cream.

Put the bowl over a pan of simmering water and break in the chocolate. Stir continuously until all of the chocolate is melted.

Allow the mixture to cool and add the rest of the cream and the vanilla essence.

Pour the cooled mixture into a freezer proof container and freeze for 5 hours or more.

To serve

Place in the refridgerator whilst you have your main course.


It is suggested that 30 ml of Grand Marnier added before freezing helps maintain moisture.