Homemade (no-machine) Chocolate Ice Cream

Homemade (no-machine) Chocolate Ice Cream

 

An old post, from before I owned an ice cream machine (watch Kid’s Baking Championship with your kids and they’ll ask for an ice cream machine from their grandmother for their birthday – wins all around). The thing is,  when making real ice cream, you first make a creme anglaise, which is basically a base that involves eggs, sugar and milk that then gets poured into the machine – 20 minutes later, soft ice cream. When all is said and done, it’s more time consuming than I’d like. This quick recipe still has a place in my kitchen. 

 

It truly took me 10 minutes to make (though it requires an overnight freeze). It’s rich and creamy, the kind of amazing that you only need a small amount to be satisfied. You could fold in anything you wanted at the end, like crushed Reese’s cups or Oreos. I made this to use up some heavy cream that had been in the fridge almost too long. When I say my husband made quick work of it, I mean I found the empty container in the sink two days after I’d made it. He isn’t a raver but he RAVED about this ice cream. He was eating it in a different room than me and kept yelling things to me like, “no, Bec, seriously, this is incredible”. 

The consistency is different than traditionally made ice cream in that it almost seems dry when it’s hard frozen but as soon as it melts on your tongue it’s wonderfully creamy. End reviews – Rich and Leo liked it more than store bought (I only buy Turkey Hill All Natural) and Tessa liked it as much as. A fun and super easy recipe to make with your kids. 

Homemade Chocolate Ice Cream

Makes 1 quart

1 tsp. instant coffee or espresso powder

1 tbsp. hot water

4 oz. bittersweet chocolate (a scant 1 c. measure)

1/2 c. sweetened condensed milk

1/2 tsp. vanilla

pinch salt

1 3/4 c. cold heavy cream

1. Combine coffee and hot water in a small bowl; stir and wait a few minutes to dissolve. 

2. Microwave coffee mixture, chocolate and sweetened condensed milk in 10 second increments, stirring each time until smooth — about 40 seconds.

3. Stir in vanilla and salt. Let cool while you make the whipped cream.

4. Pour cold cream into bowl. Beat with whisk (or whisk attachment on electric mixer) until cream thickens and forms soft peaks.

5. Mix about a third of the cream into the chocolate mixture (with a spoon).

6. Fold the rest of the cream into the mixture until smoothly combined.

7. Freeze in a container at least 6 hours or overnight. Will be perfectly wonderful for up to 2 weeks. Before eating, thaw in fridge about ten minutes. 

*If adding a fun candy/nut/etc., fold in with the rest of of the cream.

 

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