Egg-free and Simple Yet Rich Chocolate Ice Cream

1. 1

   These are the ingredients used.

2. 2

   Grind/crush the chocolate and almonds.

3. 3

   Add sugar and cocoa powder to the milk and heat for 1 min in the microwave (600 W).

4. 4

   Take out and mix, then add chocolate.

5. 5

   Microwave for a further 30 sec and mix.

6. 6

   Leave to cool.

7. 7

   Add lemon juice to the fresh cream and whisk until peaks form and hold their shape.

8. 8

   (When you add lemon juice, it speeds up the process.)

9. 9

   Mix the whipped cream with the cooled mixture from Step 3 in 3 lots.

10. 10

    Add crushed almonds and liqueur.

11. 11

    Pour into a bowl and chill in the freezer.

12. 12

    Whisk every 2 hours.

13. 13

    Repeat until it doesn't drip from a spoon when scooped.

14. 14

    Freeze as is.

15. 15

    (If you split the mixture into smaller containers, each one will require less mixing and it will freeze quicker too.)

16. 16

    If you let the ice cream melt a little, it will bring out the creaminess and will taste good, too.

* Per serving · 4 servings · Values may vary.

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