Chocolate fondant ice cream

Chocolate fondant ice cream

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  • 1.5 litres
  • Easy
  • 5 minutes
  • 10 minutes


  • 15 free-range egg yolks
  • 350 g caster sugar
  • 1 T vanilla extract
  • 6 cups cream
  • 1½ cups milk
  • 450 g 70% dark chocolate, chopped

Cooking Instructions

1. Beat the egg yolks, sugar and vanilla extract using an electric mixer until pale. This aerates the eggs and makes for a lighter, fluffier ice cream.

2. Mix the egg-yolk mixture with the cream and milk, then pour into a saucepan and cook over a low to medium heat until thick. Alternatively, cook in a double-boiler.

3. Add the chocolate, allow to melt and stir in. Allow the mixture to cool, then churn in an ice-cream machine until ready to serve.

Cook’s tip: I like to use Woolworths’ long-life cream.

Find more ice cream recipes here.

Photographs: Jan Ras
Food assistants: Bianca Strydom and Keletso Motau

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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  • default
    February 8, 2021

    I’ll have to take out a ‘second bond’ to make this! Pricey.