Chocolate Ice Cream

As most Finns, I eat a lot of ice cream. Or I used to, until I was diagnosed with lactose intolerance. That meant no milk, yoghurt, cream - or ice cream for a long, long time. Then some eight years ago I got an ice cream machine as birthday present! Cool! I could do all kinds of sorbets and soy-based ice creams myself. But when the first lactose free ice creams appeared on the supermarket shelves, I didn’t feel motivated to continue my own production - until I moved to Germany where even most of the sorbets have added lactose in them! Good news for my abandoned Krups Sorbetière - now she’s got something to do again.

I’ve tried a lot of different recipes so far, and this very creamy, very chocolatey one here is among my absolute favourites.

For a portion that fits into my sorbetière, I need:

• 200g dark chocolate


• 500ml double cream, divided


• 200ml milk (I use 3,8% fat)


• some sugar, depending on how bitter your chocolate is and how sweet you like your ice-cream


• optional: 2 Tbsp of any liquor of your liking (Amaretto, Cointreau..)

Bring 300ml cream to a boil in a pan. Set aside and put in the chocolate and sugar. Let melt, then add the milk. Pour into a recipient with a lid, then set in your fridge for a couple of hours. About 30 minutes before serving, whip the rest of the cream into chantilly, add liquor (if using), mix with the chocolate-cream mixture, and prepare the ice-cream according to the instructions of your ice-cream maker. Serve as a dessert - or as part of your Sunday brunch!