Firetree Chocolate Fior De Latte Rum Ice Cream

Born from fire and finished with silk—this no-churn chocolate mascarpone ice cream begins in the rich volcanic soils where the cacao first took root. Deep, dark chocolate with smoky, mineral undertones melts into mascarpone and whipped cream, sweetened just so, then finished with a slow kiss of dark rum. The result? A spoonful of pure indulgence—velvety, intense, and laced with warmth. Not just dessert, but a moment worth surrendering to.

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chocolate ice cream, fior de latte, mascarpone ice cream, rum ice cream, no churn, no churn ice cream, easy recipes, quick recipes, simple desserts, quick desserts, ice cream, gelato

Yield: 8-10

Author: Suze Morrison

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Firetree Chocolate Fior De Latte Rum Ice Cream

Prep time: 20 MinCook time: 5 MinInactive time: 6 HourTotal time: 6 H & 25 M

Born from fire and finished with silk—this no-churn chocolate mascarpone ice cream begins in the rich volcanic soils where the cacao first took root. Deep, dark chocolate with smoky, mineral undertones melts into mascarpone and whipped cream, sweetened just so, then finished with a slow kiss of dark rum. The result? A spoonful of pure indulgence—velvety, intense, and laced with warmth. Not just dessert, but a moment worth surrendering to.

Ingredients

• 200g Firetree Chocolate, chopped
• 2 tbsp cocoa powder (Dutch-processed if possible)
• 1 tsp vanilla extract
• 1/4 tsp sea salt
• 250g mascarpone
• 1 x 397g tin sweetened condensed milk
• 300ml double cream (cold)
• 1tbsp Dark Rum
• 4tbsp Firetree Hot Chocolate Nibs

Instructions

1. Melt the chocolate:
2. Gently melt the chopped chocolate in a heatproof bowl set over a pan of simmering water (or in short bursts in the microwave). Stir until smooth. Set aside to cool slightly.
3. Make the base:
4. In a large mixing bowl, whisk together the mascarpone, condensed milk, cocoa powder, vanilla, and salt until smooth and creamy.
5. Add the melted chocolate:
6. Slowly whisk the melted (but not hot) chocolate into the mascarpone mixture until fully combined and glossy.
7. Whip the cream:
8. In a separate bowl, whip the cold double cream until it holds soft peaks—light and airy but not stiff.
9. Combine:
10. Gently fold the whipped cream into the chocolate mascarpone base in two additions, being careful not to knock out too much air. Finally fold in the Rum.
11. Freeze:
12. Spoon into a lidded container, smooth the top, and press a piece of parchment onto the surface. Freeze for at least 6 hours or overnight until firm. Scoop into bowls and sprinkle with the Firetree nibs before serving

https://gourmetglow.co.uk/recipes/chocolate-fior-de-latte-ice-cream

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