decadent no churn chocolate ice cream & espresso pops

Sometimes the recipes I post are fresh off the plate and page to you, and some are ‘ones I prepared earlier’ – like this recipe for amazingly indulgent no-churn chocolate ice cream and espresso popsicles which I created for Fairfax before my recent big trip to Shanghai/Berlin/Amsterdam. Both recipes are pretty bloody high calorie, so only intended to be eaten in small quantities, but let me tell you – oh my God, that ice cream is so luscious it is outrageous, and the popsicles give a mighty coffee hit – like the gourmet version of an energy drink!

I’m looking down the barrel of a super busy day today after a frantic few weeks getting Henry off to Melbourne, and on Sunday Hoob (Rich) settled into uni at Wellington. He is currently bang in the middle of O week (Orientation which just means alcoholic overload), and next week the real business of lectures begins. I feel like I haven’t had a quiet moment to contemplate this new epic shift in my life, but I am sure that as my workload gets wrangled into submission and my life returns to a more normal pace it will hit harder.

In the meantime I just wander into his bedroom 10 times a day, the same way I used to with Henry’s (and still sometimes do – especially if he has been to stay, in which case I smell his pillow! God – motherhood)….

No-churn Dark Chocolate Ice Cream

Serves: 6
Prep time: 10 mins
Cooking time: 1 minute
1 cup cream
120g dark 70% chocolate, chopped into 1cm chunks
1 tin sweetened condensed milk
1 tablespoon dark cocoa

½ teaspoon sea salt

Chocolate Sauce:
½ cup cream
100g dark 70% chocolate, chopped into 1cm chunks

1 tablespoon Galliano, or the liqueur of your choice, optional

Heat half of the cream in a small microwave safe jug or on the stove top until simmering. Add chocolate chunks and leave to sit for 1 minute. Whisk until smooth, if necessary re-heating very briefly. Set aside until cool. Whip remaining cream to soft peaks, add cocoa and sweetened condensed milk and whisk until smooth. Fold in cooled chocolate and sea salt, and pour into a  container. Freeze 6 hours or overnight before serving.

If serving with chocolate sauce, repeat the preparation process as described above to heat the cream and melt the chocolate, add liqueur and whisk to combine.

Homemade popsicles
Serves: 8
Prep time: 10 mins
Cooking time: 1 minute
½ cup milk
2 tablespoons espresso instant coffee granules
1 380g tin  caramel sweetened condensed milk
½ cup plain natural yoghurt

¼ cup chopped caramel corn or chocolate balls to decorate

Heat milk, add coffee granules and whisk to combine, then leave to cool for 10 minutes. Beat caramel condensed milk until smooth. Whisk in coffee milk and yoghurt until smooth. Pour into 8 popsicle moulds leaving a gap at the top. Freeze for 20 minutes then add whatever little treats you fancy to form the base of your popsicles. Add the sticks and the lid for your popsicle moulds and continue to freeze at least 4 hours or over night.


    1. Oh so sorry! I'll add it now – it's right at the end just before pouring it into the container…if ever I forget something in the method again (hopefully not), I always list the ingredients in the order they are added 🙂

  1. This recipe brought back memories of a condensed milk icecream that my grandmother used to make. It was delicious and this chocolate one looks amazing so I am definitely going to have a go at this. Do you think if I serve it with raspberries it could almost be healthy? Lol ☺

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