No-egg Chocolate Ice-cream

1. 1

   Line a plastic form (yielding about 5 cups) with clingfilm.

2. 2

   Mix water, sugar, cocoa and chocolate in a pan.

3. 3

   While stirring, bring to a soft boil.

4. 4

   Continue stirring until all ingredients are mixed and solved.

5. 5

   Let cool.

6. 6

   Whip the cream until stiff peaks form.

7. 7

   Mix with the cooled chocolate sauce.

8. 8

   Pour the mixture in the form.

9. 9

   Cover with cling film.

10. 10

    Let it freeze for at least 4 hours.

11. 11

    This ice-cream can be kept for months and can be served right from the freezer (does not need to stand and soften).

* Per serving · 4 servings · Values may vary.

No additional tips available.