Swiss Milk Chocolate Ice Cream

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  • 1 1/2 cups heavy cream, whipped until stiff peaks form
  • 1/4 cup powdered sugar
  • 1/4 cup milk powder
  • 3/4 cup milk
  • 1/4 cup condensed milk
  • 1/4 cup chocolate chips
  • 200g dark chocolate truffle (for the sauce)
  • 100g milk chocolate truffle (for garnish)
  • 2 tsp vanilla essence
  • 1 table spoon cocoa powder


Stage 1: Chocolate Truffle Sauce

In a saucepan, heat the fresh cream until it begins to boil.

Remove from heat and add chopped dark chocolate, stirring until melted.

Stir in butter until fully incorporated. Chill before use.

Stage 2: Whipping Cream

Beat the heavy cream until stiff peaks form.

Stage 3: Sweetening

Gradually add powdered sugar to the whipped cream, continuing to beat until peaks hold.

Stage 4: Chocolate Infusion

Take a portion of the whipped cream and blend it with the melted dark chocolate.

Stage 5: Mixing Ingredients

Fold the chocolate mixture into the whipped cream.

Add milk, vanilla essence, and milk powder, mixing until well combined.

Stage 6: Layering the Ice Cream

Spread a layer of the mixture in a container, then add chunks of chocolate truffle and chocolate chips.

Repeat layering with remaining mixture, truffle, and chocolate chips.

Stage 7: Freezing

Cover the container and freeze for 6-8 hours in a cool, air-conditioned place.

Stage 8: Serving

Once frozen, scoop into bowls and garnish with milk chocolate truffle shavings.

Serve and enjoy the creamy indulgence of Swiss milk chocolate ice cream!

Pro Tips:

Temper eggs before adding to the chocolate base for a smooth texture.

Ensure the base reaches 170°F before chilling.

Strain the base before chilling to remove any curdled bits.

Blend the base if it becomes too curdled after chilling.

Allow the base to chill completely before freezing for the creamiest texture.

Nethmi Rodrigo

Nethmi Rodrigo

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