Stacciatella Ice Cream
No-Churn Stracciatella Ice Cream made with cream, condensed milk, vanilla seeds and dark chocolate, an indulgent Italian ice cream recipe. It's extremely easy to make with only 4 ingredients, and it's pretty much failproof. A family-favourite ice cream that can be enjoyed all year round.
Servings: 6 people
Calories: 383kcal
Ingredients
- 260 ml double cream ( heavy cream, 9 oz)
- 210 ml sweetened condensed milk ( 7 oz)
- 1 vanilla pod
- 100 g 70% dark chocolate ( 3.1 oz)
Instructions
- In a large mixing bowl, add the cream and use a hand mixer to beat it well until you get stiff peaks.
- Add the condensed milk, and beat again for a smooth and shiny texture.
- Use a sharp knife to cut the vanilla pod from one end to another and scoop out the seeds.
- Add them to the cream mixture.
- Chop the dark chocolate roughly, and add it to the cream.
- Use a spatula to mix everything well.
- Transfer the mixture to a loaf tin, cover with clingfilm, and freeze for at least 6 hours.
Video
Notes
- A simple as this ice cream is, you can only achieve the perfect texture if the cream is well beaten to stiff peaks. But attention - overbeating it will result in the cream separating ( it's how butter can be made).
- I wouldn't recommend using milk chocolate for this recipe, the base is sweet enough, so the dark chocolate adds a lovely contrast to it. My opinion is that otherwise the chocolate will be too sweet.
- Leave the ice cream to freeze for a few good hours, I would say minimum 6, but ideally overnight. The condensed milk will prevent the ice cream from forming ice particles, so there is no need to stir the ice cream at regular intervals.
Nutrition
Calories: 383kcal | Carbohydrates: 34g | Protein: 6g | Fat: 27g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 65mg | Sodium: 70mg | Potassium: 209mg | Fiber: 2g | Sugar: 31g | Vitamin A: 762IU | Vitamin C: 1mg | Calcium: 157mg | Iron: 0.1mg