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About this recipe: The combination of Italian meringue and whipped cream enables this ice cream to freeze into a silky smooth texture because the air bubbles prevent large crystals from forming. The final mixture will taste intensely chocolaty but the flavour is milder once frozen.
The custard mixture adds richness to the ice cream and helps to firm up what would otherwise be an excessively soft ice cream (if you only used whipped cream and meringue).
You can use hot chocolate powder instead of cocoa powder but beware that it contains sugar so you will need to reduce the amount of caster sugar used.