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Chocolate Flake Ice Cream

Image of Chocolate Flake Ice Cream

300ml/ pint / 1 cups whipping cream, chilled
90ml/ 6 tablespoons Greek-style yogurt
75-90ml/ 5-6 tablespoons caster sugar
Few drops of vanilla essence
150g/ 5oz / 10 tablespoons flaked or roughly grated chocolate


Serves: 6


1. Have ready an ice-cream maker, or use a 600-900ml/ 1-1½ pint/ 2½-3¾ cup freezer-proof container, preferably with a lid. Prepare a place in the freezer so you can easily reach it. If necessary, turn the freezer to the coldest setting.

2. Softly whip the cream in a large bowl then fold in the yogurt, sugar, vanilla essence and chocolate. Stir gently to mix thoroughly, and then transfer to the ice-cream maker or freezer container.

3. Smooth the surface of the ice cream, then cover and freeze. Gently stir with a fork every 30 minutes for up to 4 hours until the ice cream is too hard to stir. If using an ice-cream maker, follow the manufacturer's instructions.

COOKS TIP:- Transfer the ice cream from the freezer to the fridge about 15 minutes before serving, so that it softens, and so that the full flavour can be appreciated. Use a metal scoop to serve the ice cream, dipping the scoop briefly in warm water between servings. If the ice cream has been made in a loaf tin, simply slice it.

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