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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

Terry's Chocolate Orange Ice Cream

Easy THREE INGREDIENT Terry’s Chocolate Orange Ice Cream. No-Churn, Delicious, Ridiculously Easy to make.
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Category: Dessert
Type: Ice Cream
Keyword: Terry's
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 10 Servings
Author: Jane's Patisserie


Terry's Chocolate Orange Ice Cream

  • 600 ml Double Cream
  • 397 g Condensed Milk
  • 300 g Terry's Chocolate Orange
  • 150 g Terry's Chocolate Orange (chunks/melted)

To make it a Milkshake

  • 3 Scoops Terry's Chocolate Orange Ice Cream
  • 200-250 ml Milk
  • Chocolate Whipped Cream
  • Chocolate Chunks


To Make the Ice Cream

  • 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.
  • 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!
  • 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 the Milkshake

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


  • 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. tamika on November 14, 2023 at 10:16 am

    i cant wait to try and make this recipe. this recipe will make me get good marks.

  2. Jennie on May 14, 2022 at 10:36 pm

    I’ve made this but my partner said it doesn’t have the creamy and melt texture like normal ice cream does. Why is this. Its very nice but how do I get it like normal ice cream.

  3. Zaynab Q on July 12, 2021 at 7:42 pm

    Hi Jane, this looks amazing! I’ve been making your Terry’s chocolate cookies for years now and they are divine. I would love to make this. Would this work well in an ice-cream machine or would I need to make some changes to ingredients etc.

    • Jane's Patisserie on July 19, 2021 at 4:32 pm

      Yes you can use an ice cream machine if you still want to use it!

  4. Joanne Summerell on August 25, 2020 at 10:29 am

    5 stars
    Hi Jane
    I am planning on making this tomorrow, is it a milk one for the ice cream itself and a dark one for the chunks and drizzle through it?
    Thank you

    • Joanne Summerell on August 25, 2020 at 10:34 am

      is it 300g melted in the ice cream and 150g for the swirl and chunks inside?
      I’m sorry for pestering you but I’m a bit confused.
      Thank you

    • Jane's Patisserie on August 25, 2020 at 1:01 pm

      Yes 300g for the base recipe, and 150g to mix in after x

    • Jane's Patisserie on August 25, 2020 at 1:02 pm

      You can use any, I just used milk chocolate ones x

  5. Bethany Staines on July 28, 2020 at 12:53 pm

    This recipe looks amazing i cant decide between making this one of the nutella one for the weekend! Would love to know what tin you use for your ice cream, I looked on your amazon page but cant find it on there? Thanks! x

    • Jane's Patisserie on July 28, 2020 at 3:47 pm

      Unfortunately nearly all 2lb tins are sold out so I haven’t been able to link them all – but you can just put the ice cream into a Tupperware container!! xx

  6. Danielle on June 25, 2020 at 5:05 pm

    Have made this recently and it’s amazing!! I’m wondering if I would be able to substitute this for kinder chocolate? I’d like to try make kinder ice cream! Thanks x

    • Jane's Patisserie on June 25, 2020 at 9:32 pm

      Theoretically I should say yes, but kinder is slightly different as it has the filling!

    • Nas on February 4, 2022 at 5:29 pm

      Hi, Can the condense milk be reduce for less sweetness and the chocolate?

    • Jane's Patisserie on February 15, 2022 at 2:20 pm

      Hiya! If you reduce these ingredients, you will have less ice cream but it will still be the same sweetness! Hope this helps! x

  7. Tango on May 3, 2020 at 9:10 pm

    If the mixture split slightly is it still good to use and eat?

    • Jane's Patisserie on May 4, 2020 at 8:20 am

      If it’s only ever so slightly split then yes it should be fine – one good way to bring it back is to add it to a bowl over a pan of simmering water (double boiler) and heat very gently and as little as possible till it smooths out again!

  8. Joanne Holding on August 17, 2019 at 11:26 am

    Hi, I was so excited when I found this recipe as I love anything chocolate orange flavoured. I’ve tried it twice now and after about 2 minutes of mixing it seems to split. Any ideas as to what might be going wrong?

    • Jane's Patisserie on August 18, 2019 at 8:51 am

      How are you whisking it? It could be that it’s over whisked slightly if you were going too fast.

    • Joanne Holding on August 18, 2019 at 6:19 pm

      With an electric whisk. Slowly to begin with, as it goes everywhere otherwise.

    • Jane's Patisserie on August 18, 2019 at 6:59 pm

      I see.. was it a hand held one? They can over whisk far quicker as the surface area they whisk is smaller. As I said before, it’s likely over whisked. Try folding the ingredients together instead.

    • Joanne Holding on August 22, 2019 at 9:58 am

      Folding worked much better. It turned out perfect! Thank you for your help.

  9. Sammie on May 1, 2017 at 8:55 pm

    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

    • Jane's Patisserie on May 2, 2017 at 9:42 am

      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

  10. Sharon Graham on April 27, 2017 at 8:16 am

    This looks fantastic, cant wait to go out and buy some Terrys Chocolate Orange to try this! Its always such a treat when one of your recipes comes in!

    Thank you!
    Sharon x

    • Jane's Patisserie on April 27, 2017 at 8:22 am

      Awh thank you, Sharon! Honestly, I have made this several times now as I love it and its so easy!! xx

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