I genuinely believe that if aliens ever visit our planet, the first thing we should do – is give them chocolate. I can’t think of any special relationship that would be better built on, than a bridge of chocolate. Let’s be honest, no-one is going to be declaring war with a mouth full of scrumptious chocolatey goodness. So, if that ever happens – this recipe would be my peace offering. My new alien friends would take one taste and then we’d hold hands and skip off into the sunset together.

RECIPE: Christmas Cocoa Ice-Cream

FLAVOUR PROFILE: Rich, dark, chocolatey. Guaranteed to make you happy.

GOES GREAT WITH: A scoop of this would be perfect with one of these warmed Mince Pie Crumbles made with this fabulous Fig, Ginger & Chocolate Mincemeat

MAKES: 1 x 500ml tub

INGREDIENTS:

• 200g SWEETENED CONDENSED MILK
• 240g HEAVY WHIPPING CREAM
• 100g DARK CHOCOLATE, melted
• 2 tbsp. COCOA POWDER
• 1 tsp. GROUND CINNAMON
• 2 tbsp. CHOCOLATE CHIPS
• 2 tbsp. MINI MARSHMALLOWS

METHOD:

TIP: Add _^1/2 tsp. of CAYENNE PEPPER with the Cocoa Powder and Cinnamon in Step 2 for an incredible spicy kick!

1. In a large bowl, whisk the HEAVY WHIPPING CREAM until stiff peaks, starting on a slow speed and working up to high.
2. In a separate bowl, whisk the SWEETENED CONDENSED MILK, MELTED DARK CHOCOLATE, COCOA POWDER and GROUND CINNAMON until it is all incorporated and there are no streaks.
3. Fold the CONDENSED MILK-MIXTURE into the WHIPPED CREAM. Then fold in the CHOCOLATE CHIPS and MINI MARSHMALLOWS.
4. Decant into a tub. Seal. And freeze for at least 6 hours before serving.