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Triple Chocolate Ice Cream | Kitchen Recipes

Triple Chocolate Ice Cream

  • Difficulty
  • 45 min
    Prep Time
  • 0 min
    Cooking Time
  • Rating


750 ml full-fat milk (I used Lewis Road Creamery non-homogenised)

¼ cup + 1 tbsp liqueur e.g. crème de cacoa, Baileys, Kahlua (optional – see Baker’s Note below)

2 tsp vanilla extract

250 g milk chocolate, roughly chopped (I used Whittaker’s Creamy Milk Chocolate)

3 eggs

½ cup caster sugar

1 tbsp icing sugar

¾ cup cream (I used Lewis Road Creamery single cream)

250 g dark chocolate, roughly chopped (I used Whittaker’s 72% Dark Ghana)

250 g white chocolate, roughly chopped (I used Whittaker’s 28% Cocoa White Chocolate)


Serves 8-10


I like to use a little alcohol in my homemade ice cream as it stops it going icy and freezing really hard. If you’d prefer not to use it you can leave it out and it won’t affect the finished flavour.

You will however have to thaw the ice cream a bit longer than usual before scooping as it sets very hard. I would also suggest covering the top with a double layer of plastic wrap (pressing it down over the ice cream to eliminate air pockets) before putting the lid on the container as this will help prevent ice crystals forming.


1. Place milk, ¼ cup of liqueur and vanilla in a large pot over a low heat and bring to a gentle simmer, stirring occasionally.

2. When it reaches a simmer, remove from the heat and add chopped milk chocolate, stirring until smooth.

3. While the milk is heating, place the eggs and caster sugar in the large bowl and whisk until thick and sugar has completely dissolved.

4. Slowly add hot chocolate milk to the eggs in a slow stream, whisking all the while. Let it run down the side of the bowl to minimise splashing.

5. Return mixture to the pot and heat over a low heat for 8-10 minutes stirring constantly. The mixture should thicken and coat the back of a spoon. If it starts to simmer remove it from the heat immediately.

6. Pour mixture into a bowl or jug and sift icing sugar over the top (to prevent a skin forming). Cover and refrigerate until very well chilled (at least 6 hours).

7. Make the dark chocolate ganache by heating the cream and remaining 1 tbsp of liqueur to just simmering then pouring over the dark chocolate. Stand for 5 minutes and then stir until smooth. Place in the fridge while you churn the ice cream.

8. Churn the ice cream according your ice cream marker’s instructions, adding three-quarters of the chopped white chocolate in the last 5 minutes of churning.

9. Remove the ganache from the fridge and give it a good stir to make it nice and smooth.

10. Spoon a third of the churned ice cream into a 2 litre capacity air-tight container. Top with a third of the ganache and swirl through a bit. Repeat with another third of the ice cream and ganache and then the final third of the ice cream. Top with the remaining ganache and then sprinkle with the remaining white chocolate. Cover the container with the lid or a double layer of plastic wrap.

11. Chill for at least 4 hours before serving.

Recipe Courtesy Of

Alice Arndell

Recipe Courtesy Of

Alice Arndell