Make your own UNBELIEVABLE icecream


Did you think it was safe to drop by here on a Tuesday?!

It's not a slice of Wednesday day. It's not even Friday night dessert night! It'll be OK. She might just post a photo of a goose. 




Now let's talk for just a minute. We are all about healthy eating over here. Truly. Truly rooly. 

It's all homemade organic meusli and healthy light sandwiches and lean protein salads. Mostly.

'Cept on Wednesdays, but I have explained I give the slices away. And you could too, I'm not intending to torture you here. 

But after the week I've had (did you really say it's only Tuesday?) WHAT is a girl to do except have half a minute after dinner, after bathtime storytime teethtime bedtime, to sit and enjoy a small scoop of something awesome. 

You can buy icecream. Yeah I know. But THIS STUFF ROCKS.

I am deeply COMPELLED to blog it because it is so totally fabulous. If you'll please excuse all the capitals. 

It's not my recipe. It came from the lovely wife of this lovely dude. She gave it to me from memory as she stood in my kitchen and Adam and I ate spoonfuls of the vanilla version that she'd brought for us. 

I've reduced the sugar a tad after I made it the first time and I reckon this is my perfect icecream. 

Please make it. It makes the world a better place.



Chocolate Icecream to change the world


½ cup hard packed brown sugar

½ cup white sugar

1 cup cocoa (the unsweetened kind)

1½ cups milk

600ml cream


The easiest and best way to make this is to whizz it all up well in a blender. Wait till it's thick and creamy then put in fridge for at least 20 minutes.

I've found that if you thoroughly chill your icecream mix before you process it, it's lighter and fluffier and processes up easier. 

Once chilled, put into an icecream maker if you have one, and churn for at least half an hour. If you don't have one I reckon put one on your Christmas list if you can. Or just partially freeze in a container, then scrape into a big bowl and whizz with a hand blender. Put back into freezer to fully freeze.

Note 1: I have triple checked this recipe.

Note 2: I can't vouch for non-icecream-maker icecream texture I'm afraid.

Note 3: When you are lying on your deathbed in many years time, you will not remember the virtuous sultana muffin you gave yourself as a treat today. Or the righteous omission of treats altogether. THIS, though, this you will remember. 

Note 4: You're very welcome.


19 Comments on “Make your own UNBELIEVABLE icecream

October 4, 2011 at 10:15 pm

The name alone is compelling enough. As soon as our freezer is fixed (damn, such a pest) I am there!

October 4, 2011 at 10:29 pm

Huzzah indeed! It goes to show it’s never safe around here…I made 2 cans (nuts!) of dulce de luche today, which meant I had to make the brownies too, right? Right!

October 4, 2011 at 11:31 pm

mmm. perfect for an after-swim snack tomorrow.

… thx

Thrifty Household
October 5, 2011 at 7:59 am

It does look like very chocolatey gorgeousness…

October 5, 2011 at 8:49 am

I’ve been refining down to a fairly similar recipe except I am using yogurt, brilliant isn’t it? I tried fresh strawberry last week, and it worked too.

October 5, 2011 at 9:39 am

Hi There
do you mind letting me know which ice cream maker you use and if you like it?

October 5, 2011 at 11:39 am

Oooo… as I was reading through your post I was crossing my fingers that the recipe might be egg-free and it is – yay! My allergic big girl would LOVE this (and I guess I would too ;-). It’s on the mental list for the weekend. And I’m with you on the icecream makers, I’m not a gadget cook but I do think the icecream maker is really useful. Mine is just a cheapy Mistral Igloo but it does the job. Thanks for the recipe x

Darren (Green Change)
October 5, 2011 at 4:29 pm

Awesome, I’ll have to show Megs this post tonight!

By the way, I made some ice cream with dulce de leche last week.




It was just 1 can of dulce de leche (i.e. sweetened condensed milk boiled in the can – so glad you gave me a cool name for this!), 1 cup of milk, and 600 mL of cream. While that was churning, I roasted some pecans sprinkled with butter and salt until they went dark. Then chopped them and mixed them through the finished ice cream.

It was so good I didn’t even get a photo!

October 5, 2011 at 5:21 pm

So naughty,yet so nice…… I just can’t seem to look away!

October 5, 2011 at 6:36 pm

My Mother in law gave us an ice cream maker many years ago. I should dig it out again! Am loving the Wednesday slice day. We are onto our second batch of lemon slice – the first one, I didn’t put enough lemon juice in (couldn’t taste it), and so called it “shortbread slice”. That meant trying again, and YUM! Loving the lemon slice . Thankyou.

October 5, 2011 at 8:03 pm

Oh STOP. The best stuff is gobbled, not blogged. I am so making dulche du leche icecream with fresh roasted pecans (evil man.) See you lot soon xxx

October 5, 2011 at 8:08 pm

and now i have to add a blender and an ice-cream maker to the home shop man’s list….yummo!

October 6, 2011 at 6:19 pm

Could you add the vanilla version of this recipe too? It looks so good.

kim at allconsuming
October 8, 2011 at 7:12 pm

HOLY CRAP that sounds SO GOOD. You know what I just went and did on reading your comment? Put a can on to make dulce de leche. Oh yes I did.

kim at allconsuming
October 8, 2011 at 7:15 pm

What Carol said. Although that roasted pecan/dulce de leche version may take precedence.

kim at allconsuming
October 9, 2011 at 10:44 pm

So – I made the pecan dulce de leche version tonight. Let’s just say it’s lucky any of it made it into the freezer.

October 10, 2011 at 10:37 pm

I am DREAMING of this damn icecream now!!! Friday night dessert night, this is up. xx

October 10, 2011 at 10:37 pm

I will, shortly, promise. xx

October 22, 2011 at 8:46 pm

I seem to always think of you when I have a sweet craving. First it was that killer caramel, now this! I made this tonight, but too lazy to go and buy cream simply used milk. and replaced the sugar for honey. Yum!


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