Scotch chocolate truffle ice cream

Dark chocolate ice cream with a smoky single-malt finish. 21+.

You need

• 1 cup heavy cream
• ½ cup whole milk
• ⅓ cup sugar
• 3 tbsp cocoa powder
• 2 oz dark chocolate, melted
• Pinch of salt
• 3 tbsp Scotch whisky

Steps

1. Whisk the sugar, cocoa and salt into the milk until smooth. Whisk in the melted chocolate, then the cream.
2. Chill 1 hour.
3. Stir the whisky into the cold base. Pour into the pint (base closed).
4. Lid on. Freeze flat for 24 hours. Boozy bases freeze a little softer; that's normal.
5. Press Scoop, then Ice Cream.
6. Too soft? Lid on and back in the freezer for 1–2 hours, then Re-spin.

Strength: About 3.6% ABV, similar to a light beer. See our guide to alcohol in the Creami.

Adults only: Contains alcohol that isn't cooked off. Not for kids, pregnancy, or anyone who shouldn't drink.

🌿 Make it healthier: Use whole milk instead of half the cream and serve with berries.

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