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Aero Ice Cream served
Homemade ice cream with Aero chocolate pieces

Aero ice cream

Author: Flavelo
Recipes Cakes and Desserts
The texture of bubbly chocolate meets creamy ice cream. The specialty of this recipe is the 'Philadelphia-style' base, made without eggs, giving a lighter and cleaner creamy taste, letting the chocolate shine. The aerated chocolate pieces provide a special, crumbly crunch when frozen, a completely different experience from solid chocolate chips.
🕒 Prep Time 25 mins
🍳 Cook Time 10 mins
⌛ Total Time 4 hrs 35 mins
🍽️ Servings 6 servings
🔥 Calories 300 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Saucepan
  • Ice cream maker (or flat container and fork)
  • Chopping board

Allergen Information

⚠️ Milk

Instructions

1 ✓

Put the milk, cream, and sugar in a saucepan. Heat over medium heat, stirring, until the sugar completely dissolves, but do not boil!

Tip: Dissolving sugar lowers the freezing point of water, helping the ice cream remain scoopable rather than freezing into a hard block.
2 ✓

Remove from heat, stir in the vanilla, and cool completely (in the fridge for at least 3-4 hours).

Tip: Thorough cooling (maturing) is essential: if you put it in the machine warm, fat may separate, resulting in a buttery texture.
3 ✓

Break the Aero chocolate into coarse pieces.

Tip: Piece size matters: they should be large enough to feel the crunch of the bubbly structure.
4 ✓

Pour the cold base into the ice cream maker. When almost ready (creamy but still soft), throw in the chocolate pieces and let the machine mix them in.

Tip: If you add chocolate too early, it might clog the machine or sink to the bottom.
5 ✓

Transfer to a freezer-safe tub and freeze for another 1-2 hours for perfect consistency.

Tip: Freshly made ice cream is still soft (like soft serve); it gains scoopable texture in the freezer.

Recipe FAQ

I don't have an ice cream maker, what should I do?
Put the mixture in a flat dish in the freezer, and stir thoroughly every 30 minutes with a fork or stick blender until frozen creamy.
Why no eggs?
This is a cream-based ice cream, which tastes fresher and is whiter than egg-based cooked custards.

Ingredients

  • 400 ml Double cream (min. 30%)
  • 200 ml Whole milk
  • 100 g Granulated sugar
  • 1 tsp Vanilla extract
  • 120 g Aero chocolate (or other aerated chocolate)