Terri Mercieca served up no churn ice cream with magic chocolate dip on Saturday Morning.

The ingredients for the no churn ice cream are: 50ml whole milk, preferably Jersey milk if available, 20g golden syrup, 20g skimmed milk powder, pinch sea salt, 300g double cream, 150g condensed milk, 50g evaporated milk and 1 vanilla pod, seeds only.

For the magic chocolate dip: 500g milk chocolate (42–55% cocoa solids) or dark chocolate (75–85% cocoa solids) and 125ml sunflower oil.

To serve: 8 ice cream cones, chopped nuts, optional and sprinkles, optional.

See recipes by Terri in the book titled: HAPPY ENDINGS COOKBOOK available from HAPPY ENDINGS COOKBOOK now.