If this isn’t the easiest ice cream recipe you’ve ever read I would LOVE to know. Seriously! The vanilla paste here is non-negotiable it really makes the difference with the cocoa to get that cocoa pops milk flavour that we all know and love. It’s available in pretty much all supermarkets now, Dr Oetker’s even got in on the act and does it both in a squeezy tube and a bottle. If you really can’t find it, use 2 tsp vanilla essence instead. Feel free to also swirl through any chocolate sauce/ dulche de leche caramel you have in the back of the cupboard too. This is indulgence so treat it as such!
½ can condensed milk
600ml double cream
1tsp vanilla paste
2 tbsp cocoa powder
100g + 250g cocoa pops
1. Soak 250g cocoa pops in some milk until soggy. Blend to a paste.
2. Whip up all ingredients apart from 150g cocoa pops until thick and fluffy.
3. Stir through cocoa pops and the cocoa pops swirl and pour into container. Top with more cocoa pops.
4. Freeze for 8 hours or overnight.