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Something So Delicious

Oh no.

Another amazingly, scrumptious frozen delicacy.

And it’s not a frozen pumpkin pie.

I may never have to buy it in the store again.


And I didn’t need any fancy equipment.

Big plus.

I made it myself (sounds like my toddler).

I made the good stuff that’s good any time of the day but especially late at night on a hot day.

(I almost typed “hot date.” Ha. I guess it could be good on one of those too.)

I made the tasty treat that I’ve loved every day of my life except for the 270 that I was pregnant with Asher. (Absurd, but I couldn’t look at the stuff.)

I made….

Ice cream.

And so should you.

A chocolate ice cream that’s smooth and ridiculously rich. For you. I almost don’t want to share this. But that wouldn’t be right, would it? Sharing is what blogs are for. Right?

The ice cream is excellent as is, but I recommend adding one or all of the following to the recipe:

peanut butter, toasted chopped nuts, miniature marshmallows, bits of mint cookie, crushed toffee…

I think you get the idea.

The recipe comes from the fabulous Cook’s Country Magazine.

Easy Chocolate Ice Cream

1 teaspoon instant coffee or espresso powder

1 tablespoon hot water

4 ounces bittersweet chocolate, chopped fine

1/2 cup sweetened condensed milk

1/2 teaspoon vanilla extract

pinch salt

1 1/4 cups cold heavy cream

1. Combine the coffee powder and hot water in a bowl. Let it stand for about 5 minutes until the coffee dissolves.

2. Microwave the chocolate, milk, and coffee mixture in a bowl for 1 minute, stirring every 10 seconds.

3. Stir vanilla and salt into chocolate bowl. Let cool.

4. With an electric mixer on medium-high speed, beat the cream for about 2 minutes until you see soft peaks.

5. Whisk 1/3 of the cream into the chocolate mixture.

6. Fold the remaining cream into the chocolate mixture until incorporated.

7. Freeze in an airtight container for at least 6 hours.


5 responses »

  1. I had no idea it could be so easy! Looks like I will be trying this too.

  2. Oh and what kind of bittersweet chocolate did you use?

  3. The recipe makes a quart of goodness. I think the squares are best, but you could try the semi-sweet chips.


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