Terry’s Chocolate Orange Ice Cream!

Easy THREE INGREDIENT Terry’s Chocolate Orange Ice Cream. No-Churn, Delicious, Ridiculously Easy to make.

So, I got bored one day… I had some Terry’s Chocolate Oranges to use up that had mysteriously made their way to the back of the pile and only had a week left on their Best Before Date, so I made ICE CREAM. I went for a No-Churn recipe for this one, because I wanted to be quick, and I know how much you all love these recipes. It is only April, but you can make these Ice-Creams in 10 minutes, and then have it freezing. After its frozen, you can make it SO easily into a Milkshake, by adding some Milk, and any decorations your fancy. If you wanted to, you could have the Milkshake and one of my Terry’s Chocolate Orange Cookies on the side.

So I can’t cope with how unbelievably amazing this tastes. Like honestly, I can’t cope. Can’t Cope. I made it really easy by just using Condensed Milk, Double Cream, and the melted Terry’s Chocolate Orange. It’s so easy to melt the chocolate, and add the Cream and Condensed Milk, and just whip it till its thick and mousse like. Like I mentioned in my Creme Egg Mousses the other week, you can easily make this mixture just into a Chocolate Mousse. Which, I have… and honestly, I ate several of them myself as I just adored the flavour.

I did take this recipe to the next level ever so slightly, by adding in some chopped bits of Terry’s and then drizzle on some Melted Chocolate as well because I want it to look pretty, and I wanted those chunks. As it is a No-Churn recipe however, you do have to take it out of the freeze a little bit before you want to scoop it, as it doesn’t have any nasty additives making it soft scoop. I mean, I personally love both homemade and shop bought ice cream, especially Ben & Jerrys, and Häagen-Dazs ones, but when making Ice Cream is this easy to make at home I am VERY happy. (Especially when its in my favourite flavour!)

I would say that eating the unfrozen mixture, is equal to the delicious flavour of my No-Bake Terry’s Chocolate Orange Cheesecake. Honestly, its addictive. I did make it into milkshakes though as I was thirsty when photographing it… no regrets there. I used some Kilner Jars that I have, and topped with a little Anchor Chocolate Squirty Cream and ohmydays. YUMMY. I hope you all love this one as much as I do! Enjoy! x

This mixture fills a 2lb loaf tin!


No-Churn Terry’s Chocolate Orange Ice Cream
– 600ml Double Cream
– 1x 397g Can Condensed Milk
– 2x 157g Terry’s Chocolate Orange
– 1x 157g Terry’s chopped/melted (optional)

To make it a Milkshake
– 3 Scoops Terry’s Chocolate Orange Ice Cream
– 200-250ml Whole/Semi-Skimmed Milk
– Chocolate Whipped Cream
– Chocolate Chunks


To make the Ice Cream
1) Chop the two Terry’s Chocolate Oranges up into small chunks and melt carefully in the microwave, or in a large glass bowl over a pan of simmering water.

2) Pour the Melted Chocolate, Cream, and Condensed Milk into your mixing bowl and whisk until a thick mousse like texture is formed, and it holds itself – this can take up to 5 minutes!

3) If you wanted, chop up half of another Terry’s and melt the other half. Gradually spoon in the ice cream into a loaf tin, or freezer proof container. and sprinkle with the chopped terry’s pieces. Drizzle over the melted Terry’s and swirl through the mixture. Freeze for 6-8 hours or preferably overnight so it has time to get to the correct texture and it is easier to serve!  When serving, ideally remove from the freezer 30 minutes before you want it!

To make it into a Milkshake
1) Get three scoops of the Ice-Cream and put it into a blender/smooth maker. Add 200-250ml of the milk, and blend the mixture till its smooth.

2) Pour into your favourite glass, and swirl on some Chocolate Whipped Cream and even more Terry’s!

Tips and Ideas

I am using Terry’s Chocolate Orange here, and I used one Dark and one Milk one for the Ice Cream mixture. You can use Cadburys Chocolate, Lindt Chocolate, or anything you wanted, but I LOVE Terry’s soooo!

The cream should stay as double cream otherwise it might not work, so please don’t use Single Cream. If you are in a country without double cream than use the highest fat one you can find such as whipping cream or heavy cream!

This will last in the freezer for 3 months – but It will never last that long in my house.


Find my other Chocolate Orange Recipes on my Recipes Page!

You can find me on:

J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.



  1. Brilliant recipe. My family all love Chocolate Orange Ice Cream (unfortunately I’m allergic to orange in any shape or form, it’s so darn annoying). Will definitely try the no churn version as I have some Maya Gold hanging around. Xx

    1. Oh that’s sad! I couldn’t eat Orange anything when I was younger, but now its swapped that I can’t eat banana but I can Orange!! ? But yes definitely try that, sounds yummy! x

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